Cook the bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.

Cook the sausage: Add the sausage slices to the pot and cook until browned. Remove and set aside with the bacon.

Sauté the onion: Add the diced onion to the pot and cook until softened.

Simmer the soup: Stir in the chicken broth, cabbage, and parsley. Bring to a boil, then reduce the heat and let it simmer until the cabbage is tender, about 20 minutes.

Combine and serve: Return the bacon and sausage to the pot. Season with salt and pepper, and serve hot.