Step 1

Heat the oil in a large pot or Dutch oven over medium heat. Add the bacon and cook until slightly crispy, about 5 minutes.

Step 2

Add ham hocks, onion, peppers, and celery. Cook 5 minutes, or until the vegetables are softened.

Step 3

Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.

Step 4

Add cabbage, paprika, oregano, basil, cayenne, and salt and pepper to taste. Stir and cook 5 minutes, or until the cabbage is slightly wilted.

Step 5

Stir in the fire-roasted tomatoes, broth, and potatoes. Bring to a boil, then reduce heat and simmer 30 minutes, or until cabbage and potatoes are cooked to your preference.

Step 6

Remove the ham hocks. Pick the meat from the bones and add to the soup pot. Skim any fat from the surface.

Step 7

Stir in apple cider vinegar and adjust for salt and pepper.

Step 8

Serve into bowls and garnish with fresh chopped parsley and red pepper flakes.