- 3 strips thick-sliced bacon, diced
- 3 cups onion, sliced
- 3 cups green cabbage, chopped
- 2 T. prepared yellow mustard
- 2 T. sugar
- Salt to taste
Saute bacon in a large saute pan over medium heat until crisp. Transfer to a paper towel-lined plate and pour off all but 1 T. of drippings. Add onion and cabbage; saute until softened, 3–4 minutes, then stir in reserved bacon, mustard, sugar, and salt; simmer 5 minutes. Keep kraut warm for serving.