1 pound lean sliced bacon
1 large head cabbage (or Napa cabbage), washed and shredded
2 to 3 Tbsp sesame seeds
Trim bacon off fat and set aside.
Dice the lean portion of the bacon, and saute both the fat trimmings and bacon bits in a large saute pan until browned. Discard fat strips and drain liquid fat into jar (do not discard). Set browned bacon bits aside.
Before serving, add 1 to 2 Tbsp of the reserved bacon fat to a heated large saute pan. When hot, begin adding the shredded cabbage, stirring continuously. Add more bacon fat as needed.
Stir all the cabbage until it appears limp and bright green. Add the sesame seeds and browned bacon bits.
Serve immediately with grilled wild duck and a 1987 Duckborn Merlot.
Serves 10.
