Quick Weeknight Cabbage

• 1/2 head of a large cabbage (or one small head)
• 4 tablespoons bacon fat (or four slices bacon cooked until crisp)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 tablespoons white wine vinegar
• Salt and black pepper to taste

1. Cut the cabbage into thin shreds and set aside. Melt the bacon fat in a large saute pan and add the shredded cabbage.Stir in the crushed red pepper flakes if using. Saute over medium heat, stirring to coat the cabbage with the fat. Cover the pan and cook over medium heat until the cabbage begins to wilt but still retains a little crispness. If you started by cooking bacon slices to get your fat, remove the bacon to paper toweling and leave the fat in the pan and add the cabbage.
2. Uncover the pan, stir in the vinegar and season to taste with the salt and pepper. If you cooked some bacon, crumble it and sprinkle over the cabbage when you serve.

cabbage, bacon, red pepper, white wine vinegar, salt

Taken from food52.com/recipes/35249-quick-weeknight-cabbage (may not work)