Step 1

Remove the outer leaves of the cabbage. Cut out the core, then slice the cabbage thinly.

Step 2

Chop the onion, bell pepper, and celery into small pieces, and mince the garlic.

Step 3

Thinly slice the bacon.

Step 4

Melt the butter in a large skillet over medium heat. Add the bacon and the chopped vegetables. Sauté for 5 minutes, stirring occasionally.

Step 5

Add the cabbage, salt, pepper, and Creole seasoning. Stir well to combine.

Step 6

Cover the pan and cook for 10 minutes, stirring occasionally.

Step 7

Remove the lid and cook for another 5 minutes, or until the cabbage is tender.

Step 8

Serve while warm. Leftovers will keep in the refrigerator for 3 days.