Cabbage And Potato Bake

1. 1

   Preheat oven to 375 degrees.

2. 2

   Rinse cabbage under cold running water and remove the tough outer leaves.

3. 3

   Cut the cabbage into quarters and remove the hard core.

4. 4

   Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.

5. 5

   Cut the potatoes in half crosswise and peel.

6. 6

   Cut the peeled potato halves into quarters and arrange in roasting pan, alternating with cabbage pieces.

7. 7

   Fry bacon in a heavy medium skillet for 7 minutes.

8. 8

   Add the sliced onions, salt and pepper to the pan and cook until onions are soft, about 5 minutes.

9. 9

   Evenly distribute the bacon mixture and pan drippings over the vegetables.

10. 10

    Pour chicken stock on top.

11. 11

    Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.

12. 12

    Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving.

13. 13

    Serve the vegetables with the bacon and broth spooned over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.