Jack Scalfani gets some German going with this simple side dish. Here is the recipe: Ingredients: 3 12 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise 4 bacon slices, chopped 1 tablespoon unsalted butter 2 large sweet onions, thinly sliced 12 cup white-wine vinegar 3 tablespoons packed brown sugar 1 tablespoon salt 1 teaspoon black pepper preparation Rinse cabbage under cold water, then drain (do not pat dry). Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 14 hours.