- 1/2 pound bacon
- 1 medium head cabbage, shredded
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup tarragon vinegar
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.
- Add the onion and garlic and fry in the bacon fat until browned.
- Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and serve warm.