1. Cook the bacon in a large heavy skillet over medium heat until it is deeply browned and crisp. Transfer the bacon to a paper towel lined plate, leaving the rendered fat in the pan.

2. Add the butter and olive oil to the skillet. Once melted and hot, stir in the sliced onion and cook for 5 to 7 minutes, until softened and lightly golden. Add the minced garlic and cook for 30 seconds, just until fragrant.

3. Add the diced potatoes in an even layer. Season with the kosher salt, black pepper, and smoked paprika. Let the potatoes cook undisturbed for 4 to 5 minutes so the bottoms can brown, then stir and continue cooking for another 8 to 10 minutes, stirring occasionally, until the potatoes are mostly tender and browned on the edges.

4. Pile the chopped cabbage over the potatoes. Sprinkle with the sugar if using and a small pinch of additional salt. Toss everything together and cook for 8 to 10 minutes, stirring every couple of minutes, until the cabbage is wilted, tender, and lightly charred in spots.

5. Pour in the chicken broth or water and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Let the liquid simmer for 2 to 3 minutes until mostly evaporated and the potatoes are fully tender.

6. Stir in the apple cider vinegar and most of the crispy bacon pieces, reserving a small handful for garnish. Taste and adjust the seasoning with more salt and pepper if needed.

7. Remove the skillet from the heat, sprinkle the remaining bacon and chopped fresh parsley over the top, and serve hot straight from the pan.