1 cabbage cut into large chunks
6 to 7 potatoes, peeled and cut into wedges
1 pound bacon
2 cups onions cut into wedges
1/2 teaspoon salt or to taste
3/4 to 1 teaspoon pepper to taste
2 cups chicken broth
Preheat oven to 375 F.
Prepare the cabbage and potatoes and place in a large roasting pan.
Fry the bacon for about 10 minutes. Add the onions and seasonings and cook another 5 minutes, until the onion is softened.
Pour the bacon mixture and pan drippings over the vegetables in the pan. Pour the chicken broth over all.
Cover the pan tightly with aluminum foil.
Bake for 1 and 1/2 hours.
Remove from oven at end of baking time and allow to sit covered for 15 minutes before serving.
This recipe is based on an Emeril Lagasse creation and is copyright by the Food Network.
copyright 2011 tas