Inspired by my refrigerator and a desire to avoid a trip to the market on a cold weekend night while my wife Pat was in New Mexico.

1/2 lb. Slab Bacon, cut in ½-inch dice (Thick cut bacon can be substituted)
1 large Onions, sliced
2 large Turnips, white, cut in ¾-inch dice
1/2 Cabbage, cut ¾ inch chunks
2 Garlic, chopped finely
½ – 1 cup Chicken stock
1/4 cup Vinegar
1/4 cup Sugar
Hot sauce to taste ( I prefer Sriracha)
Salt
Pepper

Place bacon in a casserole pan over medium heat until fat begins to render, add the sliced onions and sauté until soft. Add the turnips, season with salt and pepper, and sauté for 2-3 minutes. Add the garlic and sauté for another 1-2 minutes, add the cabbage, stock, enough to create stem, vinegar, sugar and hot sauce. Cover and cook to desired tenderness. Add more salt and pepper to taste.

Serve. Using a slotted spoon, to leave excess liquid behind.