Cook the bacon and sausages: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot. Brown the sausages in the same pot, cooking for about 4-5 minutes per side until golden brown. Remove and set aside.

Sauté the onions and garlic: Add the sliced onion and garlic to the pot and sauté in the bacon fat until softened, about 5 minutes.

Add the vegetables and broth: Stir in the chopped cabbage and cauliflower. Pour in the broth, and bring the mixture to a boil.

Simmer the stew: Reduce the heat to low and return the bacon and sausages to the pot. Cover and let the coddle simmer for 20-25 minutes, or until the vegetables are tender and the sausages are cooked through.

Serve: Garnish with fresh parsley and serve hot.