Pale green and crinkly-leafed, Savoy cabbages tend toward a mildness not typically found in their sturdier cousins. That mildness benefits from the pronounced saltiness of bacon and the bittersweet flavor of caramelized shallots, which lift the natural flavor of Savoy cabbage without hiding it. While Savoys will last a month or two in the cold storage of a refrigerator or a root cellar, they do not keep as long as green and red cabbages, which can last 5 months or longer when carefully stored.

SERVES 4 TO 6

INGREDIENTS

• 1 head Savoy cabbage
• 1 teaspoon unsalted butter
• 4 ounces bacon, chopped
• 2 medium shallots, sliced into paper-thin rings

INSTRUCTIONS

1. Quarter the cabbage and remove its core with a sharp paring knife.
2. Slice the cabbage crosswise into thin strips no thicker than ¼ inch.
3. Melt the butter in a large skillet over medium-high heat. When it froths, stir in the bacon and fry until crispy, about 6 minutes. Remove the bacon from the pan with a slotted spoon and set it aside in a bowl.
4. Toss the shallots into the fat and fry over medium-high heat, stirring frequently, until brown and crispy, 4 to 6 minutes.
5. Using a slotted spoon, transfer the shallots from the pan to the bowl with the bacon.
6. Put the cabbage into the skillet and fry over medium-high heat, stirring frequently, until wilted and no longer crisp, about 8 minutes.
7. Stir in the reserved bacon and shallots.
8. Serve warm.