Cabbage with Pine Nuts

1 small head of cabbage                   
Handful of sugar (never mind your glove size)
Handful of salt 
1/4 cup butter
1/4 cup minced thick bacon, crisply cooked
Freshly ground pepper
1/4 cup toasted pignolas or pine nuts

Tear a small head of cabbage into individual leaves. 
Put them in a large pot, cover with water, 
throw in the handful of sugar and the handful of salt 
and allow to sit for 3 or 4 hours.

Before serving, drain, barely cover with water. 
Add a pinch of sugar, salt and freshly ground pepper. 
Cook only 5 minutes, drain and place in a warm serving dish. 
Pour about 1/4 cup of melted butter over all and serve with 
a generous amount of the crisply cooked, minced bacon and toasted pignolas.

   Serves 4.