Buttery Cabbage with Smoked Bacon Liens

Method

1. Cut the cabbage in half, remove the tough core, and finely shred the leaves.
2. Heat a large frying pan or wok over medium-high heat. Add the bacon lardons and fry for 5-6 minutes until they are crispy and have rendered their fat.
3. Add the butter directly to the pan with the bacon and let it melt and foam.
4. Toss the shredded cabbage into the pan, stirring vigorously to coat it completely in the smoky bacon butter. Pour in the water or stock.
5. Turn the heat down to medium, cover with a lid, and let steam for 5 minutes until the cabbage is tender but still retains a vibrant green color and a slight bite. Season with black pepper and serve hot.