Cut the core out of the center of the leaf.

Place three slices of the bacon as well as the peppercorns into the leaf.

Carefully fold and tie into a bundle with twine.

To fold: Turn Cabbage leaf inwards over the bacon and peppercorns and roll up like a burrito.

Cut the Cabbage head into two halves, remove the center core of the cabbage.

Carefully peel leaves off of the cabbage in layers.

Rinse them off in cool water.

Transfer leaves to a large stockpot, add the bacon/peppercorn bundle, and cover the cabbage with water.

Add the Red Wine Vinegar, and salt the water with about 1 tsp salt.

Bring to a boil.

Turn the heat down to low, cover, and simmer for 20 minutes or until cabbage is tender.

Drain the cabbage and allow it to cool.

While cabbage is simmering, cut remaining bacon into strips and cook over med-low heat until crispy.

Preheat the broiler.

Chop the cabbage up into strips and place it into a buttered baking dish.

Top with 3 Tbsp butter.

Place under the broiler until the cabbage is browned about 5-10 minutes.

Remove from the oven; add the nutmeg, salt, and pepper to taste.

Top with bacon.