Heat the oil in large skillet or braiser over medium until water flicked on the surface immediately sizzles away.

Add the bacon and cook until crisp, stirring frequently (about 10 minutes). Transfer the bacon to a paper-towel lined plate.

Add the sliced smoked sausage to the pot and saute until the edges are golden brown (about 8 minutes). Transfer to the container with the bacon.

At this point, you can drain off some of the bacon grease, or leave it all in. It's up to you. I usually take some about, leaving a tablespoon or two behind in the pot.

Add the onions and bell peppers, and saute, stirring frequently, until starting to soften (5 to 6 minutes).

You might notice that the fond left behind by the bacon is starting to scorch a little. If it is, add the apple cider vinegar and mix it well into the veggies. This will loosen the fond. Don't worry about the bits remaining in the pot: they're full of flavor! If using the vinegar, sprinkle the sugar over the veggies and stir well, to balance the acid.

Layer half of the cabbage shreds over the veggies and stir well to mix. Let this batch wilt for 2 to 3 minutes. You can cover the pot with a lid to speed the process.

Add the remaining the cabbage to the pot, stirring well, and let fully wilt (i.e., the cabbage strands should be limp and any bright green leaves should dull).

Sprinkle the smoked paprika, Creole seasoning, and salt over the cabbage, mixing well.

Return the bacon and sausage to the pot, and give everything a final stir.