Using a large skillet, cook the bacon over medium heat until crispy. Set aside, reserving the bacon fat in the pan.

Add the sausage in a single layer and cook for about 3 minutes on each side or until crisp. Set the cooked sausage and bacon aside, covering with foil to keep them warm. Reserve about 2 tbsp of fat in the pan and set any remaining fat aside.

Pour the onion and garlic into the pan and saute for 3-4 minutes or until the onion becomes translucent. Add the coconut sugar and toss to coat the onion and garlic.

Pour the cabbage into the pan, add the vinegar, and lightly season with salt and pepper. Toss to allow the cabbage to wilt, then cover with a lid for 3-4 minutes. Remove the lid and toss again, adding more reserved fat if needed. Cover again for another 3 minutes.

Once the cabbage is wilted, add the sausage and bacon back to the pan. Toss for about 1-2 minutes to combine.

Serve topped with chopped parsley and additional salt and pepper to taste.