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1 med. head red cabbage
4 slices bacon, diced
1/4 c. brown sugar, packed
2 tbsp. flour
1/2 c. water
1/4 c. vinegar
1 tsp. salt
1/3 tsp. pepper
1 sm. onion, sliced

Heat 1 inch (1/2 inch for shredded cabbage) salted water (1/2 teaspoon salt to 1 cup water) and 2 tablespoons of vinegar or lemon juice to boiling. Add cabbage. Cover and heat to boiling. Cook wedges about 20 minutes or until crisp-tender. Cook shredded cabbage about 10 minutes, drain. Fry bacon until crisp. Remove and drain. Pour off all but 1 tablespoon bacon drippings. Stir brown sugar, and flour into bacon drippings in skillet. Add water, vinegar, the salt, pepper and onion. Cook, stirring frequently, about 5 minutes or until mixture thickens. Add bacon and sauce mixture to hot cabbage; stir together gently and heat through. If desired, garnish with additional crisply fried, diced bacon. 6 servings.
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