Cook the bacon: 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: Add the low-carb sausages to the pot with the bacon fat and brown them on all sides. Once browned, remove the sausages and set them aside.

Sauté the onions and garlic: In the same pot, add the sliced onion and minced garlic. Sauté for 5-7 minutes until softened and fragrant. If needed, add butter or olive oil for extra fat.

Add the cabbage and broth: Stir in the chopped cabbage and pour in the chicken or beef broth. Bring to a boil, then reduce the heat to a simmer.

Combine and cook: Add the bacon and sausages back into the pot. Cover and simmer the coddle for 30-40 minutes, allowing the flavors to meld together.

Serve: Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.