Cut cabbage in half and, with the cut-side down, slice as thinly as possible around the core, like coleslaw. Discard the core. Cook bacon in large skillet. Remove bacon and crumble. Add shallot and saute in bacon drippings over medium-high heat. Add butter. When butter is melted, add cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Add the bacon and toss. Season to taste. Serve warm.
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