6 slices bacon, cut in 1" pieces
1 1/2 lb. Polish sausage, cut in 12 pieces
1 lg. onion, halved and sliced
1 c. beer
1 med. head cabbage, coarsely chopped
2 tsp. sugar
2 tbsp. flour
1/8 tsp. salt
1/8 tsp. pepper
1/4 c. hot water
Parsley
6 hot potatoes, boiled

Fry bacon in Dutch oven until crisp. Remove to absorbent paper and set aside. Pour off all but 1 tablespoon of bacon fat. Add sausage, onion and beer. Cover and cook over low heat for 15 minutes. Add cabbage, sugar, salt and pepper; cook covered another 15 minutes. Blend the flour and water; stir into cabbage mixture. Stir until liquid thickens. Fold in the bacon and serve with hot boiled potatoes.