Cut the bacon into bite-sized pieces and place them in a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and golden, about 8-10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot—this flavorful fat is the foundation of the entire dish. I always keep at least 2-3 tablespoons of bacon grease in the pot; if you have significantly more, you can drain some off, but don't discard it all.

While the bacon cooks, peel and dice the onion into roughly ½-inch pieces. Once the bacon is removed, increase the heat to medium-high and add the diced onion to the hot bacon fat. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly caramelized at the edges. This step creates a flavorful base that will season the entire dish.

While the onion cooks, slice the cabbage into 1-inch thick ribbons (you can keep some of the core for structural integrity, but remove any damaged outer leaves). Add the cabbage to the pot with the salt, pepper, and garlic powder. Stir well to combine and coat the cabbage in the bacon fat. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften and wilt slightly. I like to add the garlic powder at this stage rather than later so it blends into the fat and distributes evenly throughout the dish.

While the cabbage cooks, peel the potatoes and cut them into roughly ¾-inch cubes (you can microwave them for 5-8 minutes first to speed up cooking if desired, but it's optional). Add the cubed potatoes to the pot along with the chicken broth and the cooked bacon from Step 1. Stir well to combine, ensuring the broth distributes evenly and the potatoes are mostly submerged.

Increase the heat to bring the broth to a gentle boil, then reduce to medium-low and cover the pot. Simmer for 10-20 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a fork and the cabbage is very soft. The exact timing depends on your potato cube size and heat level—start checking around the 10-minute mark. The dish is ready when the flavors have melded and you have a hearty, comforting one-pot meal.