A Cabbage Casserole for St. Patrick’s Day

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.

Cabbage Casserole

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


  1. Cut cabbage into thin slices; do not shred. Set aside.
  2. In large skillet, fry bacon over moderate heat; stirring occasionally, until crisp.
  3. Remove bacon to paper towel and pour dripping into a measuring cup. Reserve 1/3 cup drippings.
  4. Pour chicken broth into skillet.
  5. Bring to a boil; add green beans, cover and cook, stirring occasionally, until beans are thawed.
  6. Add cabbage, onion soup mix, and 1/3 cup bacon drippings.
  7. Stir well, cover and simmer for 5 to 6 minutes or until cabbage is cooked but still crisp.
  8. Stir in bacon and pepper.
  9. 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.

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