Cabbage And Potato Bake

• 1 cabbage
• 2 large Idaho potatoes
• 12 oz. lean bacon, cut into 1/2-inch pieces
• 2 c. yellow onions, peeled and sliced length-wise
• 1 tsp. salt
• 1 tsp. ground black pepper
• 2 c. chicken stock, or low-sodium chicken broth

1. Preheat oven to 375 degrees.
2. Rinse cabbage under cold running water and remove the tough outer leaves.
3. Cut the cabbage into quarters and remove the hard core.
4. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
5. Cut the potatoes in half crosswise and peel.
6. Cut the peeled potato halves into quarters and arrange in roasting pan, alternating with cabbage pieces.
7. Fry bacon in a heavy medium skillet for 7 minutes.
8. Add the sliced onions, salt and pepper to the pan and cook until onions are soft, about 5 minutes.
9. Evenly distribute the bacon mixture and pan drippings over the vegetables.
10. Pour chicken stock on top.
11. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
12. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving.
13. Serve the vegetables with the bacon and broth spooned over them.

cabbage, potatoes, lean bacon, yellow onions, salt, ground black pepper, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=102136 (may not work)