Cabbage and Potato Bake

"My sister brought this recipe to one of our family gatherings. Was the best cabbage and potatoes I have had to date. Trust me, it's good."
photo by Linda B. photo by Linda B.
photo by Linda B.
Ready In:
1hr 50mins




  • 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.
  • 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.

Questions & Replies

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  1. Used this dish for years. Only change I made was more bacon. This is the only cabbage dish I have ever made that is better on the second day if there is any left.
  2. This is an Emeril Lagasse recipe from 2001. I have been making it for years. My Family loves it. I use sweet onions(vadiala etc.) it really adds to the flavor.
  3. This came from Emeril back in 2001. It is fabulous. I serve this on St. Patrick's Day. It fills your kitchen with a fantastic aroma.
  4. Better than any cabbage/potato recipe that I had used in the past. Really liked the flavor. Made 2 exactly as the recipe called for, and in the 2nd one, I added cut up carrots and little smokies as well. Both were absolutely delicious. I will use your recipe for now on! thanks!!
  5. Funny my sister brought me this recipe from a lady at her work from a pot luck. I’ve been making this now for over 15+ yrs and it is still one of my favorites. I always wondered where it came from :).


  1. We so enjoyed this meal. I made it vegetarian, so instead of using bacon, I used 3 slices of Morningstar Farms pretend bacon strips, added 1/8 tsp. liquid smoke to the vegetarian chicken broth, and added 1 T. margarine just before baking. The result was a very satisfying meal that we all enjoyed very much -- great flavors and textures. I especially liked how easy it was to make and that I could just throw it in the oven and forget about it until dinner time. I made some caraway biscuits to sop up the juices. Oh, and with our leftover cabbage & potato bake, I just whizzed it up in the blender and heated for instant caldo verde the next day. This is a keeper recipe.


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