In a large Dutch oven or heavy pot, heat bacon (cut into 1/2 inch pieces) over medium heat until brown and crisp, 6 minutes. Remove place on paper towel. Add thinly sliced onion, and cabbage cut into 1 inch pieces. Cook until cabbage wilts, 10 minutes. Add remaining ingredients. cook another 10 minutes, cabbage is tender but still crisp. Stir in bacon, serve. Can cool and refrigerate for up to a week.