Cut the stem off flush with the bottom of the cabbage, place stem side down, cut the cabbage in half then cut each half in half so you have 4 pieces. Cut the core out of each piece at an angle, then cut each piece into 1/2 inch slices, break up any pieces that do not fall apart. Now the cabbage is ready.

For the corn, a few weeks earlier I bought some fresh sweet corn and pressure cooked that then cut the corn off the cobs, and froze it for later use. So I just thawed that out. If using canned corn, just drain it well before using.

Heat a large non stick pan with the bacon fat, when hot, add the cabbage and corn. Season with black pepper and use a spatula and mix the cabbage and corn together.

Turn the cabbage occasionally, as the cabbage cooks down, taste and season with white pepper as desired.

When the cabbage is nice and tender, serve as a side with any dish. Enjoy.