Dice the bacon into small cubes. Start with a cold pan, add the bacon, and drizzle in 0.5 tbsp oil. Pan-fry over medium heat until crispy. Transfer the bacon out, leaving the rendered oil in the pan.

Mince the garlic and ginger.

Trim the root end of each cabbage slightly, keeping the heads mostly intact so the leaves stay together. Slice lengthwise into quarters (or 4–6 wedges for larger cabbage). Try to slice them into similar sizes.

Rinse the wedges in a large bowl of water, gently separating the layers to remove dirt. Shake off excess water and set aside to drain.

If less than 1 tbsp of oil remains in the pan, add 1 tbsp more. Add the garlic and ginger with a pinch of salt. Sauté over medium heat until fragrant, about 20–30 seconds.

Pour in 1 cup of chicken stock and use a wooden spoon to scrape up the brown bits. Nestle the cabbage wedges into the pan in a single layer — a snug fit is okay, but avoid overlapping.

Add the remaining ¼ cup stock. Cover with a lid and bring to a simmer over medium-high heat, about 5 minutes. Lower the heat to medium-low and simmer for 10 minutes (check around 8 minutes if you prefer a firmer texture).

Carefully transfer the cabbage to a large serving plate, leaving the braising liquid in the pan.

Add soy sauce, toasted sesame oil, Shaoxing wine, and butter to the pan. Stir until the butter melts.

Tilt the cabbage plate to pour any pooled liquid back into the pan.

Mix the starch with 3–4 tbsp cold water to make a slurry. Stir into the pan sauce and cook until thickened and slightly reduced, about 2 minutes.

Ladle the sauce over the cabbage and top with crispy bacon. Serve warm with a fork and knife for easy cutting.