CABBAGE AND POTATO BAKE
Steps:
- 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.
SLOW-COOKER CABBAGE, POTATOES AND BACON
You don't have to be Irish to enjoy cabbage with potatoes, and while this is a great dish for St. Patrick's Day, you can also enjoy it year-round. One of the best ways to appreciate cabbage and potatoes is straight from the slow cooker, after they've had a long simmer with bacon and Irish beer, of course. During the cooking process, the smoky, salty and umami bacon flavors melt into the cabbage and potatoes, and everything comes out perfectly cooked.
Provided by Serena Ball
Categories side-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Spray a large slow-cooker crock with nonstick cooking spray. Place the cabbage in the bottom, then add the onion and toss gently. Add the potatoes, caraway seeds, 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the potatoes with bacon and pour the beer over the potatoes and bacon.
- Cook until the potatoes are tender, 3 hours on the high setting or 6 to 7 hours on the low setting. Stir gently before serving.
Nutrition Facts : Calories 142 calorie, Fat 2 grams, SaturatedFat 1 grams, Sodium 421 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 5 grams
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.
Provided by SarithaAnn
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 440.6, Fat 26.7, SaturatedFat 8.9, Cholesterol 39.4, Sodium 1418.4, Carbohydrate 36.5, Fiber 7.5, Sugar 8.4, Protein 15.3
MY MOM'S CABBAGE AND POTATO CASSEROLE
I love this casserole. My Mom used to make this for me (minus the bacon, and used mushroom soup) when I was a vegetarian. Now that I eat meat (thanks Jesse :-) LOL) I enjoy it as written. It's delicious.
Provided by Photo Momma
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put the cabbage in a medium pot and cover with water.
- Salt and pepper to taste.
- Cook for approximately 10 to 15 minutes once boiling. Drain.
- Spray a 3 quart casserole dish with non stick cooking spray.
- Layer 1/2 the cabbage, the onion, and sprinkle with half the bacon.
- Add salt and pepper to taste.
- Arrange half of the the potatoes on top of mixture.
- Repeat layers, ending with potatoes on top.
- Salt and pepper to taste.
- Mix cream of chicken soup and half and half together; pour over the casserole.
- Bake, covered, at 375 degrees Fahrenheit for 45 minutes to an hour.
Nutrition Facts : Calories 253.4, Fat 10.1, SaturatedFat 4.6, Cholesterol 22.5, Sodium 431.8, Carbohydrate 35.4, Fiber 5.2, Sugar 4.2, Protein 6.9
POTATOES, CABBAGE N BACON
MY FAMILY HAS BEEN MAKING THIS DISH FOREVER N EVERYONE WHO TRIES IT ....LOVES IT :)
Provided by Lora DiGs
Categories Vegetables
Time 40m
Number Of Ingredients 8
Steps:
- 1. PUT SLICED POTATOES IN A GLASS PIE PLATE N COVER WITH PLASTIC WRAP .... NOW NUKE FOR 4-5 MINUTES OR UNTIL POTATOES R COOKED. (B CAREFUL WEN REMOVING PLASTIC WRAP VERY HOT STEAM INSIDE) THEN PUT ASIDE FOR A MOMENT
- 2. IN A LARGE PAN FRY OUT BACON PIECES IN 2 TBLSPN OF OLIVE OIL ...JUST UNTIL COOKD NOT CRISPY. REMOVE BACON N SAUTÉ ONIONS N CABBAGE IN DRIPPINGS. ADD SALT N PEPPER N RED PEPPER IF USING.
- 3. COVER PAN FOR A FEW MINUTES ...TO SPEED UP COOKN OF CABBAGE.
- 4. ADD POTATOES N CONTINUALLY STIR N TURNN OVER MIXTURE OCCASIONALLY SO IT CAN EQUALLY BROWN SLIGHTLY.
- 5. ADD COOKED BACON PIECES N MIX .....ENJOY :)
ETHIOPIAN CABBAGE DISH
My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.
Provided by stamarex
Categories Side Dish Vegetables
Time 1h5m
Yield 5
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 54.1 g, Fat 22.2 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 428.5 mg, Sugar 10.1 g
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