Preheat oven to 375 degrees. Rinse the cabbage under cold running water and remove the touch outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place rounded side down in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy skillet for 7 minutes. Add the sliced onions, salt and pepper to the pan and cook until soft - about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken broth on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the allow and allow to sit, covered for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.