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Cook chopped bacon in a large skillet over medium-low heat, stirring often, until crisp, 12 to 14 minutes.
Transfer bacon to a large paper towel-lined plate and reserve bacon grease (you should have about 6 tablespoons; add extra-virgin olive oil to reach that amount if needed).
Whisk 6 tablespoons vinegar, 4 teaspoons mustard, 2 teaspoons honey, ½ teaspoon pepper and ⅛ teaspoon salt in a large bowl.
Gradually whisk in the reserved bacon grease.
Add shredded cabbage and the drained bacon to the dressing and toss until evenly coated.
Serve as a side dish or as a whole meal.