1 med. head red cabbage (about 1 1/2 lbs.)
4 slices bacon, diced
1/4 c. brown sugar, packed
2 tbsp. flour
1/2 c. water
1/4 c. vinegar
1 tsp. salt
1/8 tsp. pepper
1 sm. onion, sliced

Shred cabbage. Heat 1/2 inch salted water (1/2 teaspoon salt to 1 cup water) and 2 tablespoons lemon juice to boiling. Add shredded cabbage, cover and heat to boiling; cook about 10 minutes. Drain.

Fry bacon until crisp; remove and drain. Pour off all but 1 tablespoon bacon drippings. Stir brown sugar and flour into bacon drippings in skillet. Add water, vinegar, salt, pepper and onion. Cook, stirring frequently, about 5 minutes or until mixture thickens.

Add bacon and sauce mixture to hot cabbage; stir together gently and heat through. If desired, garnish with additional crisply fried diced bacon. Serves 6-8.