Dice the bacon, slice the sausage, chop the cabbage, and slice the onion. Keep them in separate piles - you'll add them at different times.

Place a large cold skillet over medium heat. Add the diced bacon and cook until crisp and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the sausage slices in a single layer and cook until deeply browned on both sides, about 4 minutes per side. Transfer to the plate with the bacon.

Add the sliced onion to the skillet with the bacon-sausage drippings. Cook over medium heat, stirring occasionally, until softened and starting to turn golden at the edges, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Pile in the chopped cabbage - it will look like too much but cooks down significantly. Add the smoked paprika, red pepper flakes if using, and a generous pinch of salt and pepper. Toss everything together and cook for 3 minutes until the cabbage begins to wilt.

Pour in the chicken broth and apple cider vinegar. Scrape up any browned bits from the bottom of the pan. Cover and reduce heat to medium-low. Simmer for 8-10 minutes, stirring once halfway through, until the cabbage is tender but still has some bite.

Uncover and increase heat to medium-high. Cook for 2-3 minutes to evaporate excess liquid. Return the bacon and sausage to the skillet, tossing to combine and warm through. Taste and adjust seasoning. Serve hot, sprinkled with fresh parsley, alongside crusty bread or over mashed potatoes to catch the flavorful juices.