Mix the vinegar with 1 tbsp water and the sugar. In a large frying pan, fry the bacon in oil until golden, then lift onto a plate.
Add the cabbage to the pan, cook for 5 mins over a high heat, then stir through the dressing. Return the bacon to the pan and cook for 1 min more to warm through. Season well with pepper and serve.
To shred your cabbage, remove the outer leaves, roll up and shred with a knife. Cut the remaining cabbage into quarters lengthways. Remove the core and slice across the leaves into ½cm strips.