Was thinking about food and wanted to share a few more things.
Growing up my Mom and Aunt would use bacon cut in small cubes and when they would foam in the pan, they would add a finely chopped onion to soak up the greese. They used that in lightly wrinced sour krout, potatoes for salad, and red cabbage.
The red cabbage was shreded like coleslaw, 1/2 sugar &lemon juice in coffee mug and salt added last to bring out a great flavor. The trick was to get a reddish/pink color to it. It took years for my sisters and I to figure out the correct way to make it, but it was worth it.