Cabbage with Bacon and Apples

• 1 head red. Savoy, or regular green cabbage
• 6 ounces thick-cut sliced bacon
• 6

Peel off and discard the outermost leaves from the cabbage. Quarter the cabbage through the core, and then cut the core out of each quarter. Slice each quarter as finely as you can with a vegetable slicer (below) or a chef’s knife. Cut the bacon slices crosswise into strips 1 inch long and about ¼ inch wide.

In a pot large enough to hold the cabbage, heat the bacon over medium heat for