Slice the cabbage into the desired size - suggested as strips around 1/2" wide by 2" long.
Heat the frying pan on High (10) until it starts to smoke.
Add the bacon grease to the pan and let it sizzle.
Add the cabbage into the sizzling grease, break it up and spread it evenly through the pan.
Turn the heat down to Med-High (8).
Let the cabbage sit long enough to brown. Stir with spatula every minute or two.
Cabbage is ready when the edges are browned but the centers are still crunchy. Around 5-6 minutes, but not more than 10.
If you're salting this, salt it after cooking. Salting before or during cooking will make it release water and wilt.