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In a large soup pot over medium heat, cook the bacon until it's crispy and all the fat is rendered, working in batches if needed. Remove with tongs and place on a plate lined with paper towels to drain. Carefully pour most of the bacon grease into a mug, reserving about 1 Tbsp in the pot.
Place the pot back on the burner and add the butter to melt. Once melted, add the onion and cabbage, season with a pinch of salt and pepper, and sauté for 5-7 minutes, or until the onion begins to turn soft and translucent.
Add the garlic, rosemary and thyme, and sauté for another 30-60 seconds, or until fragrant.
Add the potatoes, chicken stock, and another generous pinch of salt and pepper. Cover with a lid, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are soft and easily pierced with a fork.
Remove from heat, stir in the parsley, and adjust seasoning to taste before serving with the bacon crumbled on top.