Cut cabbage into quarters; remove and discard core. Chop cabbage into bite-size pieces. Set aside.

Melt bacon in a Dutch oven over medium heat, sauté eight to 10 minutes or until crisp. Remove bacon; drain on paper towels, reserving two tablespoons in skillet. Increase heat to medium-high. Add onion; sauté five minutes. Add chopped cabbage; sauté three minutes. Evenly drizzle with vinegar; stir well. Cover with lid, reduce heat to medium-low, and smother three to 10 minutes or until cabbage has cooked to desired tenderness. Fold in reserved bacon. Taste; adjust seasoning with salt, pepper, and hot sauce.