---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Potato-Cabbage Casserole
 Categories: Casseroles, Meats
      Yield: 4 servings
 
  1-1/2 lb Potatoes, Idaho, unpeeled (3 lg)  1/2 ts Salt
           Water, boiling                  1-1/2 c  Beer (12 oz)
    1/2 lb Bacon, cut into 3" strips         1/2 c  Milk
      1 c  Onion, sliced                       6 c  Cabbage, shred fine
      2 tb Flour                               1 c  Swiss cheese, shredded
    1/2 ts Thyme, dried
 
  1. Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until
  tender.
  
  2. Slice potatoes, unpeeled, into 1/2-slices; set aside.
  
  3. Cook bacon in a large skillet until crisp; set aside.
  
  4. Pour off all but 2 tablespoons bacon fat; saute onion in same skillet
  until golden.
  
  5. Stir in flour, thyme and salt.
  
  6. Gradually add beer and milk; stir, over low heat, until mixture boils
  and thickens.
  
  7. In 3-quart casserole, layer half the cabbage, potatoes, bacon, cheese
  and sauce; repeat with remaining ingredients.
  
  8. Cover and bake in preheated 375°F oven 30 minutes.
  
  9. Uncover and bake 15 minutes longer, or until cabbage is tender.
 
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