Adapted from bigoven.com
head Cabbage small head-shredded
large can Sauerkraut
c plus 2 Tbls cider vinegar
Cut the bacon into small pieces and fry slowly in a small frying pan until bacon is crisp and fat is rendered. Using a slotted spoon, remove the bacon an put it in the shredded cabbage. Fry the onions in the bacon fat until golden. Pour onions and the bacon fat back into the prep bowl. Put the cabbage, sauerkraut with juice, bacon, and water in a large pot. Add the onion with as much or as little bacon fat as you would like. (More adds flavor, less is a little healthier.) While cabbage mix is cooking, mix vinegar and sugar till dissolved, set a side. Cook until the cabbage is soft, at least an hour.