Allow the pastry to thaw well, then roll out 1/6-inch thick. Cover a buttered and lightly floured pie pan with the pastry, prick with a fork, chill for 30 minutes. Quarter the cabbage. Blanch in boiling water for 5 minutes. Drain, shred finely, discarding the large ribs. Rinse the bacon, cut 6 or 7 large, and rather thin, strips. Dice the remaining bacon. Place into hot water, blanch for a few minutes, drain. In a casserole, brown the bacon in fat, add the cabbage and chopped onions. Cook gently, uncovered, stirring frequently, salt, pepper. When the cabbage melts, about 30 minutes after, add a pinch of nutmeg, allow to cool a little. Pour onto the pie pastry, bake in a hot oven (400F) for 20 minutes. Then arrange the bacon strips on top and finish the baking at 350F. Serve hot or warm.
