Heat a large skillet over medium heat and add chopped bacon. Cook for 5-7 minutes until crispy and golden brown, then remove and drain on paper towel.

In the same skillet with the bacon drippings, add sliced smoked sausage. Cook for approximately 5 minutes, turning occasionally until browned, then remove.

Add diced onion to the skillet and sauté for 3-4 minutes until soft and translucent, adding olive oil if dry.

Stir in minced garlic and cook for 30 seconds until aromatic, being careful not to burn.

Add chopped cabbage, season with salt and pepper, and stir until well mixed with onions and garlic.

Pour in the chicken broth, cover the skillet, and steam for 10-12 minutes, stirring occasionally.

Once tender, return crispy bacon and browned sausage to the skillet, stir to combine, and heat through for 2-3 minutes.

Adjust seasoning with salt and pepper if needed, and sprinkle with freshly chopped parsley before serving.