2 strips bacon
1 sm. onion (sliced)
1 whole cabbage (cored and shredded)
1 tsp. salt
1 med. apple (peeled, cored and sliced)
1 sprinkle sugar
1 tsp. vinegar
1 c. water
1 tbsp. cream of tartar
5 gingersnaps (crumbled)

In a large pot over medium heat, cook bacon until crisp. Add onion and saute until soft. Remove bacon and drain on paper towels, set aside. Add cabbage to pot with salt, apple, sugar, vinegar and water. Bring to a boil and let simmer until cabbage is just about done. Add gingersnaps and cook until cabbage is tender. Crumble bacon on top just before serving.