4 slices bacon
1/4 cups white vinegar
1 tbs sugar
1 medium onion, chopped
1 tsp salt
1 tsp dill weed
4 cups shredded cabbage
1/2 cups parsley, chopped
Fry bacon crisp, remove from skillet, cool and
crumble. Save drippings in skillet. Add
next five ingredients to skillet and cook until onions are clear. Put shredded
cabbage and parsley in large pot, mix well, then add bacon crumbles. Mix again
and add to skillet. *Mix well and remove from heat. Serve warm.
