Quarter, core and shred cabbage; place in a large kettle half full of water; cover and bring to a boil over high heat; boil for ~20 minutes; add more water, if needed.
Cook bacon until crispy; drain bacon; retain all fat.
Heat ~1 tablespoon of the retained bacon fat in a large saucepan over medium-high heat; sauté onion until tender; spoon out onion and set aside.
Heat the remaining bacon fat in the same pan (~3 tablespoons) on medium heat; sprinkle the flour into the hot pan and stir until a roux forms and is lightly fried.
Stir in the vinegar and sugar; scoop out ½ cup of the cabbage water and add it to the pan; stir this sauce continously until smooth and thickening; add the onions and crumble the bacon into the sauce; stir and remove from heat.
The cooked down cabbage should have just enough water left that the cabbage is wet, but not swimming; if needed, continue to cook to achieve this.
Stir sauce into cabbage; reduce heat to low, cover and simmer two hours, stirring occassionally.
When stirring, taste it, and add salt and pepper a bit at a time, to taste.
Nutrition
Nutrition Facts: Servings: 24; Amount per serving: Calories 62; Total fat 3.2g 5%; Saturated fat 1.3g 7%; Cholesterol 20mg 7%; Sodium 194mg 8%; Carbohydrates 1.5g 1%; Fiber 0.1g 1%; Sugars 0.84g 2%; Protein 6.2g 12%; Based on DV of 2000 calories per day
