In a large skillet or dutch oven fry the bacon until it's almost cooked. Add the sliced onion and cook until the onion is starting to get slightly browned.

Add the shredded cabbage, stir to coat the cabbage with bacon fat. Cook cabbage until it begins to wilt.

Stir in the brown sugar,Dijon mustard and apple cider vinegar. Toss to combine thoroughly with the cabbage. Add the chicken broth. Salt and pepper to your taste. Bring the mixture up to a simmer, cover with a lid and turn the heat down to simmer the cabbage for 45 minutes or until soft with a little liquid in the pan. Serve immediately.