Cabbage and Potato Bake
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
This simple vegetable bake is the perfect complement to any fall meal.
Ingredients
  • Cabbage, 1 - 2 pounds
  • Potatoes, 2 - 3 pounds (we used the smaller red potatoes)
  • 6 carrots, cut into ½ in. pieces
  • 12 ounces bacon, cut into ½ in. pieces
  • 2 cups sweet onions, peeled and sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups chicken stock
  • 1 cup water
Instructions
  1. Preheat oven to 375°F
  2. Rinse cabbage and remove tough outer leaves.
  3. Cut cabbage into quarters and remove the hard, inner core.
  4. Cut the pieces into halves and place, rounded side down, and place into 2 roasting pans.
  5. Cut the potatoes in half and arrange in the roasting pans, alternating with the cabbage pieces.
  6. Fry the bacon in a heavy medium skillet for 7 minutes.
  7. Add the sliced onions, salt and pepper to the pan, and cook until soft, about 5 minutes.
  8. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock and water on top.
  9. Tightly cover the pan with aluminum foil and bake for 1 ½ hours.
  10. Remove the pan from the oven and allow to sit uncovered for 15 minutes before serving.
  11. For a crisper top, place under broiler for 5-10 minutes or until desired doneness has been achieved.
Recipe by BloominThyme at https://bloominthyme.com/recipes/savory/cabbage-potato-bake-recipe/