|Cider vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Finely shredded red cabbage||3 Cup (48 tbs)|
|Finely shredded green cabbage||3 Cup (48 tbs)|
Fry bacon in skillet until crisp; remove.
To fat in skillet, add vinegar, sugar, salt, pepper, and water and bring to boil.
Divide mixture, adding half to red and half to green cabbage.
Cook quickly, about 5 minutes for green cabbage, and 8 to 10 minutes for red cabbage.
Serve in 2-sectioned dish; crumble crisp bacon over top.
Makes 4 servings.