Heat a large Dutch oven over medium-high heat. Add the bacon and the shallot slices and cook until just light golden, about 3 to 4 minutes. Pour in the vinegar, scraping the pan to release any browned bits and simmer for 2 to 3 minutes. Add the cabbage, tossing to coat and soften slightly; pour in the stock and season with lightly with salt and pepper. Reduce the heat to a simmer, cover and cook, stirring occasionally until the cabbage is very soft, about 30 minutes.
Remove the lid and cook, stirring occasionally, to allow the moisture to evaporate and cooking liquid to thicken, about 5 minutes. Transfer to a serving dish, top with crumbled bacon and enjoy!
Recipe courtesy of Claire Robinson, 2009