Cook the bacon in a large skillet over medium heat until crispy. Remove and set aside.

In the bacon fat, sauté the onion until translucent.

Add garlic and cook for an additional minute.

Stir in the chopped cabbage and cook until it starts to wilt.

Pour in the chicken broth or water, cover, and cook for 5 minutes.

Remove the lid, stir in apple cider vinegar, and season with black pepper.

Crumble the cooked bacon and mix it in before serving.