My Mom’s Red Cabbage

4 slices bacon sliced cross-wise into ½ inch pieces

¼ cup brown sugar

2 T. flour

1  t.  salt

¼ t.  fresh-cracked pepper

½ c. water

¼ c. red wine vinegar

1 medium head of red cabbage, chopped

1 small onion, chopped

Fry bacon in medium-sized sauce pan until crisp.  Remove bacon from pan and add flour and cook to form a light brown colored roux.  Stir in remaining ingredients except cabbage and onions and cook until smooth. Add cabbage and onion and mix until ingredients are incorporated well.  Cover tightly and cook at low heat until cabbage is tender.  Can be done the day before and refrigerated.  Re-warm to serve.