Brown the ground beef along with the diced onion. Season with salt and pepper. Drain.
Add the olive oil and hash browns. Stir to coat the hash browns, and cook for about 10 minutes until the hash browns start to soften and brown.
Meanwhile, in a mixing bowl or large measuring cup, whisk together the beef broth, apple juice, vinegar, mustards, Worcestershire sauce, pickle juice, and Tabasco, along with some salt and pepper.
To the skillet, add the broth mixture along with the cabbage. Cook until the liquid almost disappears.
Serve topped with some crumbled bacon and a side of mustard.