5 c. shredded red cabbage
4 slices bacon, diced
1/4 c. brown sugar
2 tbsp. flour
1/2 c. water
1/4 c. vinegar
2 tsp. salt
1/8 tsp. pepper
1 onion, sliced
2 tbsp. vinegar

Cook cabbage in 2 cups water, 1 teaspoon salt, and 2 tablespoons vinegar for 10 minutes, covered. Drain. Fry bacon until crisp; remove and drain. Pour off all but 1 tablespoon bacon drippings.

Stir brown sugar and flour into bacon drippings. Add water, 1/4 cup vinegar, 1 teaspoon 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. Serves 6. This dish reheats well. May make the day before.