Step 1

Place potatoes on a microwave-safe plate, pierce each a few times with a sharp knife then microwave for 8 minutes on high (or 5 minutes if using smaller potatoes); set aside to cool a bit.

Step 2

Meanwhile, cut bacon into 1/2-inch pieces then cook until very crispy in a Dutch oven or large pot. Using a slotted spoon, remove bacon from drippings; set aside.

Step 3

Add onions to bacon drippings then sauté over medium heat for 5 minutes.

Step 4

Chop cabbage into large pieces (about 2-inches), removing the core. Add cabbage, salt and pepper to onions then sauté for 5 minutes.

Step 5

Peel the potatoes then dice into 1-inch pieces. Add diced potatoes, chicken broth and cooked bacon to cabbage then gently stir to incorporate. Cover pot then cook for 10-20 minutes or until potatoes are tender, stirring occasionally.