1 medium head cabbage, quartered, cored and shredded
2 large onion chopped
1 1/2 cups sugar
4 bouillon cubes (beef)
1 tablespoon salt (or less, to taste)
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1 1/2 cups vinegar
1 lb. bacon
2 tablespoons cornstarch
1 can 28 oz. diced tomatoes

1. Place cabbage in an 8 qt. stock pot an cover with beef stock stir in onion, sugar, salt, pepper, garlic and vinegar. Bring to a boil over medium-high heat. Cover and continue to boil for 30 minutes.

2. Cook bacon until crisp, drain on paper towels

3. Add flour to bacon drippings, stirring until flour is brown.

4. Remove 1/4 cup of liquid from stock pot and slowly stir it into flour. Cook until thickened. Add flour mixture to stock pot.

5. Chop bacon; add to stock pot with tomatoes (undrained). Simmer, covered, for 45 minutes.

Submitted by: JACK G.