Cabbage and Potato Bake
Author:
Dianne Venetta
Recipe type:
Side Dish
Cuisine:
American
Prep time:
20 mins
Cook time:
1 hour 30 mins
Total time:
1 hour 50 mins
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
Preheat oven to 375°F
Rinse cabbage and remove tough outer leaves.
Cut cabbage into quarters and remove the hard, inner core.
Cut the pieces into halves and place, rounded side down, and place into 2 roasting pans.
Cut the potatoes in half and arrange in the roasting pans, 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 ½ 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.
Recipe by
BloominThyme
at https://bloominthyme.com/recipes/savory/cabbage-potato-bake-recipe/
3.5.3228