1/4 pound bacon, diced
1/3 cup vegetable oil
1 head cabbage, cored and sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sugar
8 cups chicken stock
Place the bacon in a cold soup pot. Set over medium heat and slowly cook until the bacon has rendered its fat and the meat that remains is crisp. Remove the bacon from the pot with a slotted spoon and set aside.
Add the vegetable oil to the remaining bacon fat, then add the cabbage, onion, salt, pepper, and sugar. Fry, stirring occasionally, until browned and relatively tender, about five minutes.
Remove the solids from the pot and pour off any excess fat. Add the chicken stock and stir to bring up the fond. Bring to a boil, then reduce to a simmer and add the cabbage. Remove from the heat immediately.
Ladle the soup into bowls and top with the reserved bacon before serving.