2 pound bacon strips
3 (8 ounce) cans minced onion
1 medium head cabbage, shredded
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 medium head cabbage, halved
1/2 teaspoon salt
1/4 teaspoon dried oregano
2 tablespoons mixed spice mustard
2 tablespoons milk
Place bacon strips in a large, deep skillet. Cook over medium heat until evenly brown. Drain grease, and transfer to a brown paper bag. Stir in onion, cabbage, salt, oregano, mixed spice mustard and milk. Cook until onions are golden brown, 5 minutes. Drain, and refrigerate.