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.
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.
- 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
- 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.
Could you freeze the second pan.
I’d give it a shot!
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
Thanks for stopping by!
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
grated swiss cheese on top what a dish, just joining website and think I will enjoy…
That DOES sound good. Reminds me of my French Onion Soup recipe!! With all this cold weather, I think I need to make some…
grated swiss cheese on top and loved it…
Will also add kielbasa.Cant wait to make this
One of our winter favorites is cabbage and onion sauté…with the occasional kielbasa and brown sugar. 🙂 YUM.
Can I use purple cabbage instead of the green cabbage. Its what I have in the fridge.
You bet! The purple will give it a nice tang.
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!
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!
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.)
Sounds delicious. Thanks for sharing!
Other than crowding the vegetables is there any other reason to separate into two baking pans.
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.