This recipe is written for a 6 qt DO, but it would be real easy to reduce down to a 10" or even an 8" oven.
Cabbage and Potato Bake
1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
8-12 oz. lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 tsp salt
1 tsp ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth
Lightly oil or spray 12 inch dutch oven.
Rinse cabbage under cold running water and remove 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 bottom of prepared oven.
Peel the potatoes and cut in half lengthwise, cut each potato half into quarters.
Arrange potatoes in dutch oven, alternating with the cabbage pieces.
Fry the bacon in a heavy skillet for 7 minutes.
Add the sliced onions, salt and black pepper to the pan and cook until softened, about 5 minutes.
Evenly distribute the bacon mixture and pan drippings over the vegetables.
Pour chicken stock over vegetables.
Bake at 375 degrees for 50-60 minutes or until cabbage is tender.
Allow vegetables to sit in dutch oven for 15 minutes.
Serve with the bacon and broth spooned over them.
Cabbage and Potato Bake
1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
8-12 oz. lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 tsp salt
1 tsp ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth
Lightly oil or spray 12 inch dutch oven.
Rinse cabbage under cold running water and remove 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 bottom of prepared oven.
Peel the potatoes and cut in half lengthwise, cut each potato half into quarters.
Arrange potatoes in dutch oven, alternating with the cabbage pieces.
Fry the bacon in a heavy skillet for 7 minutes.
Add the sliced onions, salt and black pepper to the pan and cook until softened, about 5 minutes.
Evenly distribute the bacon mixture and pan drippings over the vegetables.
Pour chicken stock over vegetables.
Bake at 375 degrees for 50-60 minutes or until cabbage is tender.
Allow vegetables to sit in dutch oven for 15 minutes.
Serve with the bacon and broth spooned over them.
