(You can definitely cut this recipe in half in terms of the cabbage and the sauce, but I would still cook the same amount of bacon, apple and onion.)
6 strips thick cut bacon, diced
1 c onion, diced
1 c sweet-tart apple, cored, diced
1 T all purpose flour
2/3 c apple cider vinegar
1/3 c sugar
8 c green cabbage, shredded
3 T chopped fresh parsley
salt and pepper to taste.
Saute bacon in large saute pan over medium-high heat until crisp. Pour off all but 1/4 c of drippings. Add onion and apple to the bacon and cook over medium until softened, about 5 minutes. Whisk in flour and cook 2 more minutes. Stir in vinegar and sugar. Add cabbage and toss to wilt, 4-5 minutes. Stir in parsley’ season with salt and pepper before serving.