Fry several slices of bacon in a cast iron skillet; remove bacon when crisp. Drain drippings so that one tablespoon worth remains in skillet.
Remove sausage from casing and fry in bacon drippings for 4 minutes.
Insert one large chopped onion. Season with salt, pepper and chopped garlic. Sauté for about 10 minutes.
Place shredded cabbage in skillet. Add bacon strips. Season with cayenne to taste. Mix all ingredients in skillet. Add 14 ounce can of chicken broth, cover and bring to boil.
Reduce to simmer until cabbage is wilted.
Remove cover, simmer for about 45 minutes until broth is reduced.
Serve hot.
