Sauté cabbage in butter for a few minutes. Keep the cabbage crisp. Put cabbage into a buttered 8 × 6 × 2-inch baking dish. Fry bacon crisp.
Peel potatoes. Cut into ⅛-inch slices. Put a layer of potatoes over the cabbage. Sprinkle with pepper. Add a bit of salt, providing the stock is not salted. Sprinkle potatoes with bacon bits. (Just one layer of potatoes.)