Grilled Salmon, Braised Cabbage with Bacon and Onions

Basically, this is a recipe for braised cabbage, with a serving suggestion of grilled salmon - really, there's not much the recipe says about the salmon. The braised Savoy cabbage, however, was really nice, and I'm especially glad I found this recipe as I don't have a lot of recipes for Savoy cabbage.

I used four slices of bacon as English bacon rashers are usually way thicker than Dutch ones, and I might use 6 next time. I used half a large Savoy cabbage, shredded, and also braised it quite a while longer, about 17 min, but I guess that depends on how al dente you want your cabbage to be. When I wanted to add the cabbage, I noticed that all the butter had already been soaked up by the bacon and onions - don't be afraid to add another knob of butter before you add the cabbage, it'll need it. The vinaigrette was too strong, too dominating for my taste; I thought it was too mustardy and also a little too sour; next time, I would add a little oil (or perhaps even melted butter?), mainly to make it thinner. That said, the cabbage is just as nice without vinaigrette.

Served with plain rice as I forgot to buy potatoes - something like roast potatoes, or maybe boiled new potatoes might go nicely with this dish.

Edited 2 August 2015: We used a pointed green/white cabbage as we couldn't get a savoy cabbage - savoy cabbage is so much nicer!