Cabbage and Potato Bake2004-05-28
- Course: Side Dishes
- Yield : 10-12
- Servings : 10-12
- Prep Time : 30m
- Cook Time : 1:30 h
- Ready In : 2:0 h
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This is a delicious and filling entrée or side dish. Bring this to a family gathering or serve for Sunday dinner and you will be the hit of the event.
- 2 to 2 1/2 lbs head of cabbage
- 2 1/2 lbs Idaho Potatoes
- 12 ounces lean bacon, diced
- 2 cups yellow onions, peeled and sliced lengthwise
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cups homemade chicken stock, or canned low sodium chicken broth
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes.
Evenly distribute the bacon mixture and pan drippings over the cabbage and potatoes, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.