Saute bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
Add the chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft.
Stir in potatoes, then chicken broth, fine herbes and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.
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FRANKFURTER WURSTCHEN IM SCHLAFROCK (HOT AND CRUSTY FRANKFURTER
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