Cabbage & Potato Bake

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 cabbage pieces into halves and place, rounded side down, into 2 roasting pans. Cut the potatoes in half and arrange in the roasting pan, 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.