In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes; transfer with a slotted spoon to drain on paper towels. Add the onion to the bacon fat in the skillet and cook over medium heat until softened, about 2 minutes. Carefully pour in the vinegar along with 1/4 cup water. Use a wooden spoon to scrape up any browned bits in the bottom of the skillet and bring the dressing to a boil. Add the cabbage, sprinkle with salt, and cook, stirring frequently, until the smaller shreds are wilted and the larger shreds are still slightly crunchy, 3 to 5 minutes. Season to taste with salt and pepper. Serve immediately or keep warm for up to 20 minutes.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips