250 grams of diced bacon
1 medium onion, chopped
4 cloves garlic, chopped
1 liter low-sodium chicken broth
1 Tbs cayenne pepper, or to taste
½ tsp salt and ground black pepper to taste
quarter medium head cabbage, cored and coarsely chopped
1 can diced tomatoes, undrained
1 Tbs sugar

Heat a stockpot over medium heat. Cook and stir bacon until lightly browned, 3 to 5 minutes.
Stir in onion and garlic. Cook, stirring occasionally, until onion is transparent, 5 to 7 minutes.
Stir in broth, cayenne pepper, salt, sugar and black pepper. Bring to a boil and cook for about 5 minutes.
Stir cabbage into the stockpot. Simmer until cabbage has wilted, 10 to 15 minutes.
Stir in crushed tomatoes and liquid. Bring soup to a boil and cook for about 5 minutes.
Reduce heat, cover, and simmer, stirring often, for 15 to 30 minutes.