German Potato and Cabbage Eintopf with Bacon

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Add the diced onion to the pot with the bacon fat and cook until softened, about 5 minutes.

Add the cubed potatoes and shredded cabbage to the pot. Stir to combine with the onions and bacon fat.

Pour in the chicken broth, and add the caraway seeds (if using), salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.

Stir in the apple cider vinegar. Taste and adjust seasoning as needed.

Serve hot, garnished with crispy bacon and fresh parsley.