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Cabbage And Potato Bake

I got this recipe from Emeril on his cooking show right after I retired in 2002.

Prep
Cook
Serves 8people
Ingredients
1
head of cabbage - about 2 to 2 1/2 lbs
2
large idaho potatoes - about 2 1/2 lbs
12
bacon, cut into 1/2 inch pieces
2
cups yellow onions, peeled and sliced lengthwise
1
tsp salt
1
tsp pepper
2
cups canned, low sodium chicken broth
Directions
1.
Preheat oven to 375 degrees. Rinse the cabbage under cold running water and remove the touch 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 skillet for 7 minutes. Add the sliced onions, salt and 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 broth on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the allow 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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