Place 1 inch of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender. Drain and set aside.
In a large skillet, cook bacon until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Let simmer.
Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.