You can render a few pieces of bacon beforehand to add a little more flavor, but here is the recipe without the meat.
1 head of cabbage, chiffonade or cut into ribbons
a couple tablespoons of olive oil
pinch of salt and pepper
1. Heat a large saute pan on medium high heat. Add the olive oil until well coated.
2. Add in the cabbage and the salt and pepper.
3. Saute until the cabbage leave have wilted, but still have a little bite to them.
*For color and texture, try adding potatoes, carrots, peppers, or a head of red cabbage.