Potato Cabbage Casserole

Knowing that slab bacon is usually cheaper than presliced bacon, Grandma kept a slab of bacon tightly wrapped in the refrigerator. When she needed chopped bacon for a recipe, she simply cut off the rind and chopped the amount of bacon she needed. Being thrifty, she would chop and fry the rind to make cracklings.

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    medium potatoes (about 1 pound), scrubbed

  • 8

    ounces bacon, chopped

  • 1/2

    cup sliced onion

  • 2

    tablespoons all-purpose flour

  • 1/2

    teaspoon dried thyme

  • 1/2

    teaspoon salt

  • 1

    (12-ounce) can beer or nonalcoholic beer

  • 1/2

    cup milk

  • 6

    cups shredded green cabbage (about 1 1/2 pounds )

  • 1

    cup shredded Swiss cheese (about 4 ounces)

Directions

1.Combine potatoes with enough water to cover potatoes by 1 inch in a medium saucepan. Cook over low heat until tender, about 30 minutes; drain. Cut potatoes into 1/2-inch slices. 2.Fry chopped bacon in a large skillet until browned and crisp. Remove fried bacon to a small bowl using a slotted spoon, reserving 2 tablespoons pan drippings. 3.Preheat oven to 375°F. Spray a 3-quart round baking dish with nonstick cooking spray. 4.Sauté onion in the reserved pan drippings in the skillet until tender. Stir in flour, thyme and salt. Add beer and milk and mix well. Cook over low heat, stirring continually, until sauce has thickened. 5.Layer cabbage, potatoes, bacon, Swiss and beer sauce one-half at a time in prepared baking dish. Bake, covered, for 30 minutes; remove cover. Bake until cabbage is tender, about 15 minutes.

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