Mulligan

Cut approx. 1/2 lb. of bacon into small pieces and brown almost to crisp stage in a deep 3 quart saucepan. Drain the grease, leaving about 1 to 2 Tab. in the pan. Slice thinly one large onion into the pan and sauté until somewhat limp. Add boiling water to cover about 2 to 3 inches over the top of the bacon and onions. Add pared and chopped (in large pieces about the size of a quarter) potatoes to the pan--about two large or three medium potatoes). Be sure the water covers the potatoes completely. Add about two tsp. salt or to taste. Lay cabbage wedges over all-- use about 1/2 head of a medium size cut into four or five wedges. Sprinkle with pepper; cover, bring to a boil then simmer for 1 to 1 1/4 hour until cabbage is well done. Don't boil hard, just a gentle simmer is best. Serves 4