Fry the bacon in a skillet until crisp, remove and once cool, crumble and reserve.
Add the oil to the same pan; when hot add the cabbage and shallots, saute for a minute, then add the broth, vinegar, sugar, and allspice; season with salt and pepper; cover and cook over medium heat until the liquid is reduced to a glaze and the cabbage is crisp-tender, about 10 minutes. Remove to a warmed serving dish and sprinkle the bacon bits over the top.