Preparations:

• Cook bacon in a large pan over medium heat until crispy, about 5 minutes each side. Place cooked bacon on a paper towel to absorb excess grease, set aside and crumble when cool. Reserve 3 Tbsp bacon fat in the pan. 
• Add the butter to the pan and bacon grease and heat over medium heat. Once the butter has melted add the shredded cabbage and salt. Sauté tossing 5-6 times for 15 minutes until wilted and cooked through. 
• Add the sour cream stirring to coat. Stir in crumbled bacon and serve immediately. Makes 8 half cup servings.