1 lg. head of cabbage, shredded
1/2 lb. bacon, not too lean
1/4 c. butter
1 onion, chopped
1 lg. can or bag of sauerkraut, drained and rinsed well
1 tbsp. salt
1/2 tsp. pepper
Pinch of sugar

Fry bacon until crisp. Remove bacon but leave fat. Add butter. When melted, add onion and cabbage. Stir and fry until lightly browned. Add rest of ingredients. Cover and fry for 15 minutes, or until cabbage is tender.