Serves: 6

1. Heat 1 inch water to boiling in 10-inch skillet. Add cabbage. Heat to boiling. Boil 4 to 6 minutes or until crisp-tender. Drain and reserve. Wipe out and dry skillet with paper towel.

2. Cook bacon in same skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon drain on paper towels. Drain fat, reserving 1 tablespoon in skillet.

3. Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt, pepper and onion. Cook over medium heat about 5 minutes, stirring frequently, until mixture thickens.

4. Stir in cabbage. Cook until hot.

NUTRITION FACTS: 1 Serving (about 2/3 cup): Calories 110 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 190mg Carbohydrate 20g (Dietary Fiber 3g) Protein 4g % DAILY VALUE: Vitamin A 2% Vitamin C 38% Calcium 8% Iron 6% DIET EXCHANGES: 4 Vegetable

Slow Cooker Directions: Cook bacon as directed in step 2, reserving 1 tablespoon fat. Refrigerate bacon. Decrease water to 1/3 cup and vinegar to 3 tablespoons. Mix fat, brown sugar, flour, water, vinegar, salt and pepper in 3 1/2- to 6-quart slow cooker. Stir in cabbage and onion. Cover and cook on low heat setting 6 to 7 hours or until tender. Crumble bacon stir into cabbage.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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