Cabbage and Potato Bake

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.

potatoes and cabbage steaming hot out of the oven

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.

13 Comments

  1. Pat
    Feb 06, 2015 @ 11:35:38

    Could you freeze the second pan.

    Reply

    • gardenfrisk
      Feb 15, 2015 @ 16:11:27

      I’d give it a shot!

      Reply

  2. Jennifer Hendon
    Feb 07, 2015 @ 01:07:55

    I love veggies! This is a perfect recipe for my family! I have 3 grown boys and 2 grandsons and they all love to eat. It also a great way for everyone to get all their veggies for the day. You can use what’s left to make a flavorful veggie soup!!! Fantastic! Thank you so much, jenni

    Reply

    • gardenfrisk
      Feb 15, 2015 @ 16:11:53

      Thanks for stopping by!

      Reply

  3. Jennifer Hendon
    Feb 07, 2015 @ 01:14:19

    Love the roasted veggies. Good recipe for my family of 6 boys and men. Husband, 3 sons and 2 grandsons!!! Leftovers would be delicious in soup! Thank you so much for the recipe!!!! Send more: Jenni

    Reply

  4. elizabeth pullen
    Feb 07, 2015 @ 17:04:39

    grated swiss cheese on top what a dish, just joining website and think I will enjoy…

    Reply

    • gardenfrisk
      Feb 15, 2015 @ 16:13:33

      That DOES sound good. Reminds me of my French Onion Soup recipe!! With all this cold weather, I think I need to make some…

      Reply

  5. elizabeth pullen
    Feb 07, 2015 @ 17:05:38

    grated swiss cheese on top and loved it…

    Reply

  6. Gayle Harpel
    Feb 14, 2015 @ 15:37:18

    Will also add kielbasa.Cant wait to make this

    Reply

    • gardenfrisk
      Feb 15, 2015 @ 16:04:04

      One of our winter favorites is cabbage and onion sauté…with the occasional kielbasa and brown sugar. 🙂 YUM.

      Reply

  7. Chris
    Feb 15, 2015 @ 09:07:01

    Can I use purple cabbage instead of the green cabbage. Its what I have in the fridge.

    Reply

    • gardenfrisk
      Feb 15, 2015 @ 16:03:21

      You bet! The purple will give it a nice tang.

      Reply

  8. jamie
    Feb 26, 2016 @ 00:04:43

    I made this tonight, but I altered it to be low fat vegan. Just skip the animal products removed the oil and replace the chicken broth with vegetable broth. This was really good and will now become a staple around here. I was going to make just cabbage, but wanted something more and I never thought about using cabbage in roast. Just wonderful. Thank you!

    Reply

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