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.