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3 heads cabbage (approximately 41b.)'
1 lb. bacon, cut into 1-inch pieces
3 (10-oz.) pkg. frozen Frenchstyle green beans
1 x/i tsp. salt
1/2 tsp. pepper
Cut cabbage into thin slices. Set aside.
In large skillet, fry bacon over moderate heat, stirring occasionally, until crisp. Remove bacon to paper towel. Pour off pan drippings, reserving 1/3 cup. Pour chicken broth into skillet. Bring to boil, then add green beans and cover and cook, stirring occasionally, until beans are thawed.
Add cabbage, onion soup mix and reserved bacon drippings. Stir to combine, then cover and simmer 5 to 6 minutes or until cabbage is cooked but still crisp. Stir in bacon, salt and pepper. Turn into 13-by-9-inch cas- < serole. At this point, casserole may be refrigerated overnight.
Before serving, bring to room temperature. Cover casserole and bake at 350 degrees 25 to 30 minutes or until heated through.
Irish soda bread
4 cups all-purpose flour
See IRISH, p. 11
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