2 bacon strips or 1 tablespoon olive oil

1/4 cup chopped onion

6 cups shredded cabbage

Chopped fresh dill to taste

Pinch of sugar

Salt and pepper to taste

1 tablespoon vinegar

Chop the bacon, fry in skillet, and remove.  (Alternatively, heat oil.)  Add onion and sauté until soft, about 5 minutes.  Add 2 tablespoons water, the cabbage, dill, sugar, salt and pepper; cover and simmer until wilted but still crunchy.  Add bacon or oil and vinegar and toss.  Makes 3-4 servings. 

Madison Herb Society Cookbook, L. Poehlman