1 med. head cabbage, chopped coarse
3 strips bacon, cut into thin cross slices
1/2 med. onion, chopped
Salt & pepper to taste
1 c. stock
1 tbsp. flour

Fry bacon in pan until you have drippings. Saute cabbage and onion until just translucent with bacon. You want it to be crunchy not English mushy. Salt and pepper to taste. Next sprinkle flour and stir. Then add stock that has been heated into the pan. Stock should thicken. If it doesn't than may be my ratio of flour to stock is wrong. Come close than fire for effect. It's good even when your close.

This can be served as side dish or eaten as a meal in itself. I've also found it very tasty as a leftover.