1 large crisp white cabbage
8 slices reduced-sodium bacon
1/2 oz. unsalted butter
salt and pepper to taste
1 pinch ground allspice

Trim and cut the cabbage into shreds. Wash well. Bring a large pan of water to a boil and throw in the cabbage, salt, pepper and allspice. Cook about 10 minutes or until done. While it is cooking, fry the bacon in the butter in a hot frying pan. After the cabbage is cooked, drain water and place it in a mound in a warm deep dish. Remove bacon from the hot fat. Pour the hot fat over the top of the cabbage. Crumble bacon over the top of the cabbage. Serve large helpings.