In a large skillet or Dutch oven, cook the bacon until crisp, then remove from the pan using a slotted spoon.
Add the oil and sliced smoked sausages to the pan drippings. Cook over medium-high heat for 2-3 minutes until the sausage slices are beginning to brown.
Add chopped green onions, minced garlic, pepper flakes, seasoned salt and fennel seed. Cook for around 2 minutes. Mix well.
Top with the cubed potatoes and chopped cabbage. Pour the chicken stock and cider vinegar over the cabbage. Season with black pepper to your taste.
Cover and cook over medium heat for 30 minutes or until the potatoes are fork tender and the cabbage is cooked through, stir occasionally.
Uncover, and increase the heat to medium-high. Cook uncovered until the pan juices have evaporated and the cabbage is beginning to brown, about 10 minutes.
Stir well and adjust the salt & black pepper to your taste.
Serve with a sprinkle of parsley or cilantro and top with crumbled bacon.