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Remove the bottom stem (the tough, solid core of the cabbage) from the cabbage wedges with your knife. Toss it aside.
Following that, slice the quarters into two or three long pieces.
Quarter the cabbage lengthwise.
Toss off any outside leaves that are limp or too soft.
Secrets to Cooking Crispy Bacon
Cook the bacon until it’s crisp, then set it aside while the cabbage cooks. This will ensure that the bacon stays chewy, crispy, and wonderful while also imparting a ton of bacon flavor to the meal.
Leaving bacon in the pan too long causes it to become mushy, makes it tough to chew, and, to be honest, doesn’t offer much taste.
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To impart all that smoky, meaty flavor to your cabbage as it cooks, just leave the bacon fat in the pan after removing it.
Before adding the bacon to the pan, wait until most of the cabbage’s moisture has evaporated, since it will soak up all the liquid from the cabbage.
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