Cook the bacon in a large skillet over medium heat until crispy. Remove from the pan and set aside, leaving the drippings in the skillet.

Add the chopped onion to the skillet and sauté until soft.

Stir in the minced garlic and cook until fragrant.

Add the chopped cabbage to the skillet, stirring well to combine with the onions and garlic.

Pour in the chicken broth or water and add black pepper. Mix well.

Cover the skillet and let cook for about 10 minutes, allowing the cabbage to steam and soften.

Remove the lid, stir in the apple cider vinegar, and crumble the cooked bacon back into the skillet. Cook for an additional 5 minutes until the cabbage is tender and the liquid has evaporated.