Instructions: * - Or green cabbage, with outer leaves attached (if available)

** - or red cabbage leaves

*** - rice vinegar and 1 tablespoon sugar may be substituted

1. Carefully remove 4-6 outer leaves from head cabbage. Rinse these and red savoy kale leaves; drain, wrap in towels, and enclose in a plastic bag. To crisp, chill at least 30 minutes or up until next day.

2. Rinse and drain head cabbage. Trim a thin slice from stem end so cabbage sits steadily upright. Slice 1/2" horizontally from cabbage top. Using a grapefruit knife, cut out center of cabbage, leaving a wall about 1/2" thick. Finely shred trimmed cabbage; discard core.

3. In a bowl, mix shredded savoy with red cabbage. If made ahead, wrap cabbage shell and shredded cabbage airtight and chill up until next day.

4. Cook bacon in an 8-10" frying pan over medium-high heat until brown and crisp, about 3 minutes. Crumble and drain on towels. Add vinegar and pepper to warm drippings in pan.

5. Mix bacon and warm dressing with shredded cabbage. Gently pull cabbage shell to open bowl slightly; set on a platter and surround with reserved green and red cabbage leaves. Mound salad into cabbage bowl.

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