1 med. chopped cabbage
6-8 med. peeled potatoes, cut in fourths
3 chopped or sliced carrots
3-4 slices fried bacon
1/3 c. butter (opt.)
Salt & pepper to taste

Cook cabbage in small amount of water to prevent over cooking. At the same time, boil potatoes and carrots separately until tender. Drain all liquids into large bowl; reserve. Fry bacon slices until crisp; reserve bacon grease. Mix all cooked vegetables, with hand mixer or masher, in large bowl until well blended. Add crumbled bacon bits. Mix in bacon grease, of if preferred If mixture becomes dry, add small amounts of reserved liquids until desired consistency. Serve warm. Set vinegar on the table for guests to use per taste.