Cabbage And Potato Bake
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| recipe by :emeril live with emeril lagasse |
| serving size :6 |
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| 1 | cabbage - (about 2 to 2 1/2 lbs) |
| 2 large | idaho potatoes - (about 2 1/2 lbs) |
| 12 oz. | lean bacon --cut 1/2" dice |
| 2 cup | lengthwise-sliced peeled yellow onions |
| 1 tsp | salt |
| 1 tsp | freshly-ground black pepper |
| 2 cup | homemade chicken stock (or canned low-sodium |
| | chicken broth) |
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| 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. |
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| this recipe yields 6 servings. |
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| (ID: 1811) Mirror: rec.food.recipes: Sun, Jul 31, 2005 |