In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the diced Irish bacon and sauté for about 5-7 minutes until it turns crispy and golden brown.

In the same pot with the bacon fat, add one chopped onion and 2 minced garlic cloves. Stir well and cook over medium heat for 4-5 minutes until the onion becomes translucent and fragrant.

Next, stir in 4 diced potatoes, ensuring they are well-coated with the aromatic mixture. Pour in enough chicken broth to cover the potatoes and bring the mixture to a gentle boil.

After the potatoes are tender, add 2 cups of chopped cabbage to the pot, along with the reserved bacon. Stir to combine, and season with salt and pepper to your taste.

Remove the pot from the heat and ladle the steaming soup into bowls. If desired, garnish each bowl with fresh parsley before serving.