My son Steve celebrates his birthday along with the Irish—on St. Patrick’s Day. Here is recipe from my files; one I used to serve at his family party when he was a wee lad. You can make the dish a day ahead and refrigerate overnight.
Because daughter Laura adores pigs and won’t eat any pork products, I no longer make this recipe. I respect her passion, but admit, I’m craving a bite. I hope you make this casserole and enjoy.
From Marlene Sorosky’s Year-Round Holiday Cookbook
- 3 heads cabbage (approximately 4 pounds total weight)
- 1 pound bacon, chopped into 1” pieces
- ¾ cup chicken broth
- Three 10-ounce packages frozen French-style green beans
- 2 envelopes dry onion soup mix
- ½ teaspoon pepper
- Salt- if needed
- Cut cabbage into thin slices; do not shred. Set aside.
- In large skillet, fry bacon over moderate heat; stirring occasionally, until crisp.
- Remove bacon to paper towel and pour dripping into a measuring cup. Reserve 1/3 cup drippings.
- Pour chicken broth into skillet.
- Bring to a boil; add green beans, cover and cook, stirring occasionally, until beans are thawed.
- Add cabbage, onion soup mix, and 1/3 cup bacon drippings.
- Stir well, cover and simmer for 5 to 6 minutes or until cabbage is cooked but still crisp.
- Stir in bacon and pepper.
- Turn into a 9 by 13” casserole.
At this point you may refrigerate the casserole overnight.
Before serving, bring to room temperature. Cover casserole and bake at 350 degrees for 25-30 minutes or until heated through.
This recipe serves 16. If making only half, use 2 packages of green beans.