1 lg. red cabbage, shredded (about 5 c.)
3 or 4 slices bacon, fried crisp
2 tbsp. brown sugar
2 tbsp. flour
1/2 c. water
1/3 c. vinegar
1 sm. onion, minced
Salt and pepper to taste

Cook cabbage in a quart of water for 5 minutes. Crumble bacon and set aside. Add sugar and flour to the bacon drippings; blend. Add water, vinegar and seasonings to taste. Cook until thickened. Add the cooked and drained cabbage to the sweet-sour sauce. Toss with bacon and onion. Heat thoroughly and serve. Serves 6.