Serves: 6 to 8

1/4 pound bacon
1 medium head cabbage, coarsely chopped
1/4 cup (1/2 stick) butter
1 teaspoon salt
1/4 teaspoon black pepper

In a large pot, cook the bacon over medium-high heat until crisp. Remove the bacon from the pot; let cool, then crumble and set aside.

Add the remaining ingredients to the pot. Reduce the heat to low, cover, and cook for 30 to 35 minutes, or until the cabbage is tender, stirring frequently.

Sprinkle with the crumbled bacon, toss, and serve.