Cabbage and bacon

Cabbage seems like such an "old" vegetable to me. I grow it to make egg rolls and always have extra that I'm not sure what to do with. Enter a quick web search, and I found an "old" recipe. One that some of the seniors in my life assure me, their mothers made them. Depending on how long you cook the cabbage, it's a bit crunchy and yet soft with a burst of acid (in a good way.)

I have to admit, I like the recipe so much, I've taken to (gasp!) buying cabbage at the grocery store.

Half head of cabbage

3-5 slices of bacon

1/2 of a medium onion

vinegar

salt

pepper

Core and slice the cabbage into wedges no more than an inch wide. Dice the onion. Slice the bacon into slightly larger than bite size pieces. Add the bacon to a large saute pan over medium to medium-high heat. Let the bacon render (cook down) for a minute or two and add the onions. When the bacon just starts to turn brown, add the cabbage. Then, stir every few minutes for about 15-20 minutes. 

Season with salt and pepper, stir well. Just before serving, add a splash of  vinegar and stir. 

I prefer to serve with vinegar on the side.