Recipe: Potato, Cabbage and Irish Bacon Casserole

POTATO, CABBAGE AND IRISH BACON CASSEROLE

"Irish bacon teams up with two nutritional stars in the rendition of an Emerald Isle favorite."

3/4 lb shredded cabbage (about 6 cups)
1 large onion, chopped
1/4 lb slab bacon, cut in 1/4-inch cubes*
2 tbsp chopped parsley
1/4 tsp leaf thyme
salt and pepper (to taste)
1 lb boiling potatoes, peeled, thinly sliced
3/4 cup defatted chicken broth
2 oz shredded low fat cheddar cheese

Preheat oven to 350 degrees F. Spray a 3-quart casserole dish with cooking spray.

Layer with half of cabbage and onions; sprinkle with half of bacon. Sprinkle with half of parsley, thyme, and salt and pepper to taste. Arrange half of potatoes over. Repeat layers ending with potatoes. Pour chicken broth over; sprinkle with cheese. Cover.

Bake in a 350 degree oven F for 45 minutes. Uncover; bake 15 minutes more or until top is brown.

*Shannon Traditional Irish brand of slab bacon is specified for this recipe.

Servings: 4
Source: Shannon Traditional Co-op, Teaneck, NJ