Recipe by Chef Tami 2
This recipe is quite delicious with corned beef. It is much tastier than boiled vegetables. I believe I cut this recipe out of a magazine years ago.
Top Review by SB6
Had a few problems with this dish but Will try it again. First Chicken broth was not listed in the ingredients. I halved the recipe and used a can of broth but it was not enough. Also, I think it needed to cook longer probably 2 hours. The cabbage & carrots needed more oven time. It has a very nice flavor & is quite hardy.
- 1 cabbage, about 2 to 2 1/2 pounds
- 2 large idaho potatoes, about 2 1/2 pounds
- 12 ounces lean bacon, cut into 1/2-inch dice
- 2 cups yellow onions, peeled and sliced lengthwise
- 3 carrots, sliced into 1 pieces
- 1 teaspoon ground black pepper
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- 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 lined with aluminum foil.
- 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 and carrots.
- 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.