12 slices bacon
1 cup chopped celery
1 cup freshly orched and sliced tomatoes
4 cucumbers
1/4 cup white wine
Layer 1/2 cup of the bacon in a large medium skillet with celery, tomatoes and sweet and sour cabbage.
Drain excess grease. Place in large bowl and stir together. Heat remaining grease in skillet over medium heat. Add cucumbers and wine, vinegar and remaining bacon. Season with salt and pepper to taste. Stir in reserved bacon and celery mixture. Continue cooking until all liquid is absorbed or the dressing is thick enough to coat the celery and tomatoes. Serve immediately, or chill in the refrigerator overnight.