You will need:
Place the bacon in a large skillet over medium-high heat and cook for 4 minutes. Add the onions and cook 5 minutes, stirring frequently. Add the sherry and vinegar, cooking until the liquid has reduced by half and stirring occasionally, around 5 minutes. Add the cabbage, stock, sugar, salt, black pepper and red pepper. Cover and cook 15-20 minutes or until the cabbage is tender. Uncover and reduce the heat to low. Stir in the cream and cook 10 minutes longer. Serve hot.
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