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Cook the chopped bacon until crispy, then remove it from the heat.
Add the andouille sausage and cook for 3-4 minutes, then remove it from the heat.
Add the minced garlic, chopped onions, and bell peppers to the pan and cook for an additional 3 minutes.
Add the chopped cabbage to the pan and season with onion powder, paprika, dried parsley, salt, black pepper, and cayenne pepper.
Pour in the ¼ cup of chicken broth, cover the pan, and let it cook for 10 minutes on medium heat.
Remove the lid and add the cooked bacon and sausage back to the pan, mixing everything together.