1/2 pound of bacon, cut into 1/2 inch long pieces
1 medium head of red cabbage, shredded
1 onion, chopped
6 cloves of garlic, minced
1/2 cup of tarragon vinegar
- Heat a large, deep skillet over medium high heat.
- When skillet is hot, add bacon and cook until evenly brown.
- Use slotted spoon to remove bacon to a paper towel.
- Add onion and garlic to bacon fat until browned.
- Add vinegar. Bring to a simmer, then add cabbage and bacon.
- Saute briefly and serve warm.