6 tbsp. bacon fat or vegetable oil
1 lg. head cabbage, coarsely shredded
Salt and pepper to taste
1 sm. onion, sliced
1 c. very dry white wine or vermouth

Heat fat in large skillet or deep pan over medium heat. Put in the cabbage and cook, turning several times until lightly browned. Season with salt and pepper. Add onion and white wine. Turn down heat and simmer, covered, until cabbage is soft and well blended, stirring constantly. Serves 4.