INGREDIENTS

INSTRUCTIONS

Notes: From Orange County Register  Cooks note: You can purchase Irish
Cheddar cheese at markets and  specialty shops that specialize in
imported cheese. This version has  been adapted from the chef's
original recipe. Chefs Paul and Jeanne  Rankin use 8 ounces of Shannon
Traditional Irish Bacon and 3  tablespoons of butter.  Preliminaries:
Preheat oven to 400 degrees.  1.Blanch cabbage in boiling salted water
for 2 minutes. Place in  colander and refresh with cold water. Shake
colander to remove excess  water.  2. Melt butter in a deep skillet or
saute pan over medium heat. Add  bacon and cook gently until bacon is
crisp. Remove bacon with a  slotted spoon; reserve fat. Toss bacon with
cabbage.  3. Season potatoes with salt and pepper. Toss them with
reserved fat.  4. In a deep, 9-inch pie pan, place a layer of potatoes.
Sprinkle  lightly with cheese and top with half of the cabbage mixture.
Top  with another sprinkle of cheese. Top with another layer of
potatoes  and repeat the cabbage and cheese layers, using up all the
remaining  cabbage mixture and cheese. End with a layer of potatoes.
Cover with  aluminum foil.  5. Bake for 45 minutes or until potatoes
are thoroughly cooked.  Remove from oven and either serve hot or allow
to cool to room  temperature and cut into wedges. Garnish with parsley,
if desired.  Yield: 8 servings  Nutritional information (per serving):
288 calories, 19.1 grams fat,  9.9 grams saturated fat, 43 milligrams
cholesterol, 296 milligrams  sodium,  Posted to recipelu-digest by
ncanty@juno.com (Nadia I Canty) on Mar  29, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1585
Calories From Fat: 665
Total Fat: 74.4g
Cholesterol: 148.5mg
Sodium: 1887.5mg
Potassium: 2549mg
Carbohydrates: 197.3g
Fiber: 16.3g
Sugar: 5.7g
Protein: 36.8g