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Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until browned and crispy, about 12 minutes.
Add the onions and continue to cook, stirring occasionally, until they’re softened and lightly browned, about 8 minutes.
Add the garlic, Cajun seasoning, and red pepper flakes and cook, stirring often, until fragrant, about 2 minutes.
Stir in the cabbage, tomatoes, thyme sprigs, and bay leaf. Reduce the heat to medium-low and cook, covered, stirring occasionally, until the cabbage is just tender, about 20 minutes.
Stir in the hearts of palm and cook, uncovered, stirring occasionally, until the liquid has thickened slightly, about 10 minutes.
Remove the pot from the heat. Discard the thyme sprigs and bay leaf and stir in the apple cider vinegar. Season to taste with additional red pepper flakes, if desired, and serve.
Serve with mash.