Step 1: In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Step 2: Add the chopped onion to the pot with the bacon fat. Sauté over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
Step 3: Add the minced garlic to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant, being careful not to burn it.
Step 4: Add the sliced cabbage to the pot. Stir to coat the cabbage with the bacon fat and onion mixture. Season with salt and pepper. Cook for 5-8 minutes, stirring occasionally, until the cabbage begins to wilt.
Step 5: Pour in the chicken broth and apple cider vinegar. Stir well to combine. Bring the mixture to a gentle simmer.
Step 6: Reduce heat to low, cover the pot tightly, and braise for 30-40 minutes, or until the cabbage is very tender. Stir occasionally. Taste and adjust seasonings as needed.
Step 7: If desired, remove the lid and increase heat slightly to medium-low for 5-10 minutes to reduce some of the liquid. Stir in most of the reserved crispy bacon bits, reserving a few for garnish.
Step 8: Serve hot, garnished with the remaining crispy bacon bits and fresh parsley, if using. Enjoy this comforting dish!