1/2 pound bacon
2 cups red onion, chopped
1/2 cup cider vinegar
1 medium head cabbage, cored and shredded
1. In a skillet, saute' the bacon until crisp. Transfer to a rack covered with paper towels, let cool slightly, and then crumble.
2. In the drippings, saute' the onion until tender.
3. Add the vinegar, turn heat to low, and add the cabbage and bacon, tossing lightly to incorporate.
4. Remove from the heat and serve.