6 slices bacon, diced
1/2 c. chopped onions
6 c. shredded cabbage
1/3 c. cider vinegar
3 tbsp. brown sugar, packed
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard

In 12-inch skillet, cook bacon until crisp. Remove. Drain off all but 2 tablespoons bacon fat. Add onions and cook 2 minutes. Stir in cabbage. Cook 5 minutes, stirring frequently. Stir in rest of ingredients. Cover. Cook 5 minutes, or until cabbage is tender-crisp. Stir in bacon.