In a stock pot or dutch oven, cook the bacon and onion over medium heat until the bacon is cooked through and the onions are tender.
Add the chicken broth, scraping the bottom to release any stuck on bits.
Place the chopped cabbage into the pot and season with salt and black pepper as desired. (Optional: If you like vinegar in your cabbage, this is where you could add it in.)
Cover the pot and continue cooking over medium-low heat for 10-15 minutes or until the cabbage is tender and the broth has been absorbed, stirring as needed.