In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon and set aside, leaving the fat behind.

Add the finely chopped onion to the residual bacon fat. Sauté for about 3-4 minutes until softened and fragrant.

Stir in the sliced carrot and cook for an additional 1-2 minutes.

Add the diced potatoes and chopped cabbage, season with salt and pepper, and cook for another 3-4 minutes.

Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes.

Return the crispy bacon to the pot, stir well, and adjust seasoning as needed.

Ladle the soup into bowls and sprinkle with fresh parsley before serving.