Cabbage And Potato Bake

Recipe By :Emeril Live with Emeril Lagasse
Serving Size :6

1 cabbage - (about 2 to 2 1/2 lbs)
2 large Idaho potatoes - (about 2 1/2 lbs)
12 ounces lean bacon --cut 1/2" dice
2 cups lengthwise-sliced peeled yellow onions
1 teaspoon salt
1 teaspoon freshly-ground black pepper
2 cups homemade chicken stock (or canned low-sodium
chicken broth)

Preheat the oven to 375 degrees.
Rinse the cabbage under cold running water and remove the tough outer
leaves. Cut the cabbage into quarters and remove the hard core. Cut
the cabbage quarters into halves and place, rounded-side down, in a
roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato
halves into quarters, 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 black 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 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, covered, for 15 minutes
before serving. Serve the vegetables with the bacon and broth spooned
over them.

This recipe yields 6 servings.



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