-Chop up 6 slices of thick cut bacon (I used cowboy bacon).

-Heat a large pot over medium high heat.

-Add the chopped bacon and cook until lightly browned.

-Remove bacon from pan and set aside but leave the grease in the pan.

-Add 2-3 TBS European Style or pasture butter to the pan and turn the heat back to medium high.

-Chop 1 red cabbage in half, then take the core out of each half.

-Lay cut-side down and chop into thin ribbons. Use the whole cabbage unless incredibly enormous.

-Add the red cabbage, give the pot a good stir and cover.

-Let cook, stirring occasionally for 7-8 minutes.

-When tender, taste for salt and serve.