2-3 heads of cabbage (about 7 lbs.), thinly sliced
3-4 green apples, cored but unpeeled and coarsely chopped
2 lg. onions, coarsely chopped
12-16 oz. bacon
Sugar, 3 handfuls (about 1/2 c.)
Salt, 1 handful
Pepper to taste (about 20 turns on pepper mill)
Reg. vinegar (1/3-1/2 c.)

Cut up bacon and cook in your largest pan until just barely crisp. Put 1/2 the cabbage into pot; then all other ingredients except vinegar. Top with rest of cabbage and pour vinegar over top. DO NOT stir. Cover and cook on medium heat for about 1 hour. Gently mix and let settle about another hour. Remove lid, turn up heat slightly and allow cabbage to stick slightly. This last step needs close attention and takes about 20 to 30 minutes.

Note: I make a double batch and use 1 1/2 pounds of bacon - doubling everything else. It freezes well and keeps in the refrigerator for weeks.