1 med. red cabbage (1 1/2 to 2 lb.)
2 tbsp. vinegar or lemon juice
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

Wash cabbage. Shred to measure 5 cups. In saucepan, heat 1/2 inch salted water (1/2 teaspoon salt to 1 cup water) and 2 tablespoons vinegar to boiling. Add cabbage; cover and heat to boiling; cook about 5 minutes or until crisp-tender. Drain. Fry bacon until crisp; drain. Pour off all but 1 tablespoon bacon drippings. Stir brown sugar and flour into drippings in skillet. Add water, 1/4 cup vinegar, salt, pepper and onion. Cook, stirring frequently, until mixture thickens, about 15 minutes. Add bacon and sauce mixture to cabbage; stir together and heat through. If you wish, garnish with more bacon, diced. Makes 6 servings.