|Cabbage||1 Pound, thinly shredded for 4 cups (1 Small One, Green Or Red)|
|Lean bacon slice||2 , diced|
|Red onion||1 Small, thinly sliced|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄4 Teaspoon|
1. Place the cabbage in a heatproof serving bowl. In a 10-inch nonstick skillet, cook the bacon over moderate heat for 5 minutes or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then toss with the cabbage.
2. Discard all but 1 tablespoon of the fat from the skillet. Add the onion and saute for 5 minutes or until soft. Sprinkle the sugar over the top and cook 2 minutes longer or until the sugar dissolves. Stir in the vinegar and bring to a boil.
3. In a small bowl, whisk the cornstarch with the water until smooth. Stir this mixture into the skillet along with the salt and pepper. Return to a boil and cook 1 minute longer. Pour the mixture over the cabbage, toss well, and serve with Cider-Baked Pork Chops.