Cabbage & Potato Bake

Cabbage & Potato Bake - Listed in Vol I Cookbook - Just in time for St. Patty's Day to use with your parade catches.

 

Ingredients:

 

1 Cabbage, about 2 - 2 1/2 Lbs

2 Large Idaho Potatoes

12 Oz Bacon, diced

2 Cups Onions, peeled and sliced lengthwise

1 Tsp Salt

1 Tsp Pepper

2 Cups Chicken Stock

 

Directions:

 

Preheat oven 375. Rinse cabbage and remove tough outer leaves. Cut cabbage into quarters and remove hard core. Place cut side down in roasting pan. Peel potatoes and cut in half  and then cut each half into quarters and arrange in roasting pan, alternating with cabbage pieces. Fry bacon in skillet for 7 minutes. Add sliced onions, salt and pepper and cook until soft about 5 minutes. Evenly distribute bacon mixture and pan drippings over vegetables, then pour chicken stock on top. Tightly cover pan with foil and bake 1 1/2 hours.

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