1 head of cabbage (depending on servings - small, med., or large)
1 medium onion, chopped
1/2 to 1 lb. bacon
salt and pepper, to taste
1 to 2 tbsp. sugar (or Splenda)

Fry bacon until crisp and set aside on paper towels. Retain 6 to 8 tablespoons of bacon drippings.

Cut cabbage head in half then slice cabbage into thin slices, then cut in half again, dice onion.

Add cabbage and onions to bacon drippings pan and cook over moderate heat until cabbage begins to sizzle. Season with salt and pepper, to taste. Sprinkle 1 to 2 tablespoons sugar over entire mixture. Cover pan and turn to low heat. Simmer about 25 to 30 minutes.

Crumble bacon and add to pan toss until blended. Cook an additional 10 to 15 minutes. Turn heat off and keep lid on pan to let it "rest" until serving time of rest of meal.

Note: A large cast-iron skillet or stainless steel skillet with cover, works well. Use same pan that bacon was fried in to cook cabbage.

Submitted by: Curtis Kibbey