Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice, about 10 minutes; drain.

Fry bacon, drain of fat all but 1 tablespoon bacon drippings.

Stir in sugar and flour, add water and vinegar, salt, pepper, and onion.

Cook for about 5 minutes or until thick.

Add bacon and sauce mixture to hot cabbage.

Stir gently and heat through.