1 red cabbage, halved, cored and thinly sliced
2 cloves garlic, finely chopped
5 slices bacon, chopped
2 tbsp Worcestershire sauce
1 tbsp butter
1 cup chicken or vegetable stock
hot sauce (optional)
Place the bacon in a large Le Creuset (or sauce pan) on a medium heat with a little evoo and stir around for a few minutes until perfectly crisp and golden. Stir in the garlic. As garlic begins to turn golden, add the Worcestershire sauce, butter, and cabbage. Stir well and turn the heat up to high. Pour the broth into the pan, and give it all a good stir. Place the lid on top and cook for 5 minutes, then remove the lid and continue to cook until cabbage is tender, another 5-7 minutes.
Taste, and season with s&p. Drizzle with a evoo just before serving and serve with hot sauce.