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Cabbage and Potato Bake

This is the recipe the students used to cook the potatoes and cabbage they harvested from their school garden.  Adapted from a Food Network recipe, it’s simple and delicious.  And well, you know my motto:  “Vegetables never tasted so good until you grew them yourself.”

The kids agree, not to mention cabbage is easy to grow.

recipe-potatoes cabbage

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 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 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.

5.0 from 2 reviews
Save Print
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
  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.
3.5.3228

 

Comments

  1. Pat says

    02/06/2015 at 11:35 AM

    Could you freeze the second pan.

    Reply
    • gardenfrisk says

      02/15/2015 at 4:11 PM

      I’d give it a shot!

      Reply
  2. Jennifer Hendon says

    02/07/2015 at 1:07 AM

    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 says

      02/15/2015 at 4:11 PM

      Thanks for stopping by!

      Reply
  3. Jennifer Hendon says

    02/07/2015 at 1:14 AM

    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 says

    02/07/2015 at 5:04 PM

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

    Reply
    • gardenfrisk says

      02/15/2015 at 4:13 PM

      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 says

    02/07/2015 at 5:05 PM

    grated swiss cheese on top and loved it…

    Reply
  6. Gayle Harpel says

    02/14/2015 at 3:37 PM

    Will also add kielbasa.Cant wait to make this

    Reply
    • gardenfrisk says

      02/15/2015 at 4:04 PM

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

      Reply
  7. Chris says

    02/15/2015 at 9:07 AM

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

    Reply
    • gardenfrisk says

      02/15/2015 at 4:03 PM

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

      Reply
  8. jamie says

    02/26/2016 at 12:04 AM

    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
  9. Sandi says

    03/17/2021 at 5:44 PM

    Oh my gosh these are the BEST veggies! I made these exactly as the recipe states along with corned beef in the crockpot. So so yummy & super easy! Thank you!

    Reply
  10. Mary Ann Schmidt says

    03/18/2022 at 11:35 AM

    Was looking for a recipe to make just the vegy’s to go along with an already slow cooked whole corned beef – vegy’s turned out TERIFFIC! Cooked vegy’s for 1hr, reduced oven temp to 320 deg. In separate pan with approx. 1-1/2 C beef broth & covered w/alum. foil – reheated the whole corned beef for 45 min. OMG! The corned beef was even tastier the second time around & the vegy’s were excellent! This recipe is a keeper & will definitely make again! (Even if not to go along w/corned beef.)

    Reply
    • gardenfrisk says

      03/19/2022 at 7:37 AM

      Sounds delicious. Thanks for sharing!

      Reply
  11. Janet says

    03/11/2023 at 4:24 PM

    Other than crowding the vegetables is there any other reason to separate into two baking pans.

    Reply
  12. Kitty says

    03/11/2023 at 8:04 PM

    I am assuming that the carrots go in the dish with the cabbage and potatoes? I plan to make this dish..minus meat..for a St Patrick’s luncheon with dairy-free and gluten-free people. Sounds simple, comfy and delicious. And suitable for all diets. I may add caraway seeds, or dill for a nice added flavor.

    Reply

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Hello there!

I'm Dianne, a Central Florida gardener who has learned that gardening doesn't have to be difficult or time-consuming, but instead--fun! With a husband, two kids and a Yellow Lab, I don't have time for difficult. My hands are full. But now, after a few years of trials and tribulations, so is my harvest basket! Let me share with you how I do it. Read More…

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