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Method :
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In 1-quart saucepan, fry 1 slice bacon
till crisp; drain; reserve dripping; crumble bacon.
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Add 2 tbsp finely chopped onion to
bacon drippings and cook 2 minutes.
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Stir in 1 tbsp vinegar, 1 tbsp water,
1.5 tsp sugar, 1/4 tsp salt, and dash pepper.
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Bring just to boiling.
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Add 2 cups shredded cabbage and 1
small apple, pared and finely chopped; toss to coat.
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Cover and cook over medium heat 5
minutes or until cabbage just wilts.
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Stir in 1/4 cup dairy sour cream; top
with crumbled bacon.
Makes 2-3 servings
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