1/2 cup lardons
1 tbsp olive oil
1 small onion, halved and sliced
1 small head purple cabbage, shredded
3-4 sprigs thyme
1/3 cup white wine vinegar
1/4 -1/3 cup sugar
1 tsp dry mustard
Salt and pepper
Brown the lardons in a wok. Add the olive oil and the onion, then cook until the onion is soft. Add the cabbage and thyme, then stir fry for 3-4 minutes.
Mix the vinegar, sugar, mustard, salt and pepper together, stir into the cabbage, then cover and simmer for 45 minutes to 1 hour.