Chop your cabbage into bite-sized pieces. Dice the red and green bell peppers, onion, and mince the garlic. Slice the andouille sausage into rounds.

In a large pot over medium heat, add the bacon. Cook for about 5 minutes, or until it’s browned and crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate.

In the same pot (with the bacon drippings), add the sliced andouille sausage. Cook for 8 minutes, stirring occasionally, until browned. Remove the sausage and set aside.

Add the diced onion, red bell pepper, and green bell pepper to the pot. Sauté for 3 minutes, or until slightly softened. Then stir in the minced garlic and cook for 1 more minute.

Add half of the chopped cabbage to the pot. Stir well to combine with the peppers and onions. Once it's slightly wilted, add the remaining cabbage. Cover the pot and let it simmer for 5 minutes, stirring occasionally.

Remove the lid and season with salt, black pepper, and onion powder. Stir well to coat the cabbage evenly.

Return the cooked bacon and sausage to the pot. Mix thoroughly, then cover and let everything simmer together for another 10 minutes, until the cabbage is tender and infused with flavor.