1/3 cup butter
1/3 cup cider vinegar
1/3 cup white sugar
1/4 cup all-purpose flour
4 tablespoons cornstarch
2 tablespoons salt
1/4 teaspoon dried parsley
2 teaspoons dried sage
6 red potatoes, cubed
2 tablespoons dry mustard
Preheat oven to 375 degrees F (190 degrees C).
Heat 2 tablespoons butter or margarine in medium saucepan over medium heat. Stir vinegar into butter, then stir to loosen. Cook, stirring constantly, until vinegar has a thick consistency.
Remove pan from heat and stir in sugar, flour, cornstarch and salt. Pour over cabbage/potatoes, stirring to coat.
Bake in preheated oven for 20 minutes. Remove from oven, and sprinkle with sage. Spoon bacon grease over potatoes while still tender. Heat to 375 degrees F (190 degrees C) in skillet.
Heat oil in large skillet the size of a medium skillet over medium heat. Fry onions until golden brown. Remove from skillet and stir in potatoes, celery, sage, parsley, sage and bacon. Cook, stirring constantly, until potatoes are tender. Pour into 2-quart casserole dish. Top with lettuce and serve warm.