Fry the bacon in a large, heavy pan. I like to use an enameled cast iron Dutch oven. Remove the bacon from the pan and drain it on paper towels. When the bacon is cool, crumble it into small pieces.
Remove all but 1 or 2 tablespoons of bacon fat from the Dutch oven. I save bacon fat in a jar in the fridge for cooking later.
Add the onions and chopped cabbage to the pan and saute for two or three minutes. Check the moisture in the pan. Add as much of the vegetable stock as needed to coat the bottom of the pan. Don't add all of it if it isn't necessary as the cabbage will release moisture as it cooks.
Add the walnuts, cover the pan, and cook for five more minutes. Check the crispness of the cabbage. It should be *almost* as soft as you like, and it will continue to soften a little more after you remove it from the heat.
Move the cabbage to a serving bowl and top with the crumbled bacon.
Cooking with Chef Robin, On The Fire, Big Wild Radio.