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

Prepare and cook 5 cups shredded cabbage. Heat 1/2 inch salted water (1/2 teaspoon salt to 1 cup water) and 2 tablespoons vinegar or lemon juice to boiling. Add cabbage. Cover and heat to boiling. Cook about 10 minutes or until crisp tender.

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. Heat through.