Place the bacon in a saucepan with the peppercorns, bay leaf and onion and cover with cold water and a lid. Bring to boil, then turn the heat down to a gently simmer and cook for one hour.
Meanwhile prepare the glaze – place all the glaze ingredients in a small saucepan over a low heat. Stir until the redcurrant jelly melts.
Preheat the oven to Gas Mark 4, 180°C (350°F). Remove the bacon from the water and place in a baking dish, allow to cool a little. Then remove the rind and excess fat. Brush over one third of the glaze and reserve the rest to serve with the bacon. Place in the oven for approximately 20 minutes until golden brown. Remove from the oven, cover loosely with foil and allow to rest while you stir-fry the cabbage.
Thinly slice a head of cabbage. Place in a saucepan and barely cover with water. Cook for a couple of minutes then drain. Heat a little oil and butter in a frying pan. Add the cabbage and stir-fry for a couple of minutes. Season and serve with the bacon and reserved glaze which you have reheated.