For the salad

Render the bacon in a large skillet until crisp. Remove from the pan, drain, and reserve. Add the onion and garlic to the pan and sauté until the onions are translucent. Combine the stock, vinegar, wine, and sugar in a small bowl. Stir to dissolve the sugar and add to the pan along with the cabbage and fennel seeds. Cook until the cabbage is limp and tender. Remove from the heat and stir in the parsley and reserved bacon. The salad is ready to serve now, warm or at room temperature.