|Hickory smoked bacon slices||2 1⁄2 Ounce, cut into 1/2 inch squares (3 slices)|
|Onion||4 Ounce, chopped (1 medium size)|
|Green cabbage||1 Pound, coarsely chopped and packed to make 6 cups|
|Cider vinegar||2 Tablespoon|
1. Put the bacon in a large nonstick skillet and fry over moderate heat until crisp and golden brown, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of the fat in the skillet.
2. Add the onion to the bacon fat and saute over moderate heat until soft, 3 to 5 minutes. Add the cabbage and the salt and fry, regulating the heat from moderate to moderately low, until the cabbage is soft and golden brown, 10 to 12 minutes. Add 1 to 2 tablespoons of water any time the cabbage begins to stick or scorch. Return the bacon to the skillet, and add the sugar. Cook for 1 to 2 minutes. Remove from the heat and stir in the vinegar. Serve hot.