Stewed cabbage with bacon

Ingredients:

• 4 thick slices bacon (about 110 g), coarsely chopped
• 4 tablespoons unsalted butter
• 1.5 cups lightly salted chicken broth
• A pinch of freshly grated nutmeg
• 1 medium head of Savoy cabbage (about 1 kg), cut into 2-5 cm pieces (remove the core)

Preparation:

1. Place the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, for 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
2. Drain almost all the rendered fat from the cauldron, reserving about 1 tablespoon, and add 2 tablespoons of butter. Once the butter has melted, add the broth, nutmeg, 0.5 teaspoon of salt, and season generously with pepper. Simmer for 2 minutes to develop the flavor.
3. Add the cabbage, bring the liquid to a simmer over low heat, and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper if needed. Melt the remaining 2 tablespoons of butter in the microwave or a small saucepan and drizzle over the cabbage. Just before serving, top the cabbage with the fried bacon.