This is the recipe the students used to cook the potatoes and cabbage they harvested from the school garden. It’s an adaptation from a Food Network recipe and really quite simple. And delicious. The younger kids came back for seconds! Well, you know my motto. “Vegetables never tasted so good until you grew them yourself.”
The kids agree.
Cabbage and Potato Bake
cabbage, 1 – 2 pounds
potatoes, 2 – 3 pounds (we used the smaller red potatoes)
6 carrots, cut into 1/2 in. pieces
12 ounces bacon, cut into 1/2 in. pieces
2 cups sweet onions, peeled and sliced
1 tsp salt
1 tsp pepper
2 cups chicken stock
1 cup water
Preheat oven to 375°F
Rinse cabbage and remove tough outer leaves. Cut cabbage into quarters and remove the hard inner core. Cut cabbage pieces into halves and place, rounded side down, into 2 roasting pans. Cut the potatoes in half 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 pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock and water 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 uncovered for 15 minutes before serving. For a crisper top, place under broiler for 5-10 minutes or until desired doneness has been achieved.
Servings 10 – 12.
***The students prepared 2 roasting pans of the Cabbage and Potato Bake with the above recipe. You can easily cut this recipe by half for your family’s dinner meal.
A ridiculous amount of coffee was consumed in the process of building this project. Add some fuel if you'd like to keep me going!