Preheat oven to 375 degree F.
Place bacon pieces in large skillet over medium heat. Saute until crisp.
Remove from pan to paper towel to drain.
Pour off all but 1 tablespoon of grease. Add cabbage and celery to remaining grease. Add bacon in. Saute until cabbage begins to wilt (about 10 minutes).
Add shallot, stir to combine. Saute 2-3 more minutes.
Add the red wine vinegar and water. Bring to boil, continue stirring.
Reduce heat back to medium and allow some liquid to evaporate. Cook for 10 more minutes to desired tenderness you want cabbage.
Season with salt and pepper.
Pour into baking dish. Sprinkle bread crumbs over top and place pats of butter on top. Bake until heated through, about 10 minutes.