How to Make It
Cook bacon in a Dutch oven over medium heat 4 minutes on each side or until crisp; remove bacon from pan, and drain. Reserve 3 Tbsp. drippings in pan.
Increase heat to medium-high. Add celery, onion, and, if desired, fennel seeds; sauté 6 minutes. Add wine, and cook 2 minutes or until reduced by half. Stir in cabbage and next 5 ingredients. Add salt and pepper to taste.
Reduce heat to low. Cover and cook 45 minutes or to desired tenderness. Stir in vinegar. Top with celery leaves and bacon.