Place the cabbage in a large mixing bowl. Add bacon to a medium sauté pan and brown over medium heat, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with a paper towel, then pour off all but two tablespoons bacon fat (approximately) from the pan. Set the extra fat aside.

Set the pan over medium low heat; add the flour and stir until smooth. Cook for one minute. Stir in the vinegar and water and bring to a boil. Season with salt. Gradually whisk the egg into the mixture.

Sprinkle the bacon on the cabbage, then pour ¾ of the dressing over the cabbage and toss to mix. Add reserved bacon fat and more dressing as desired. Serve with roasted potatoes, a protein of choice, and perhaps a beer.