Happy St. Patrick’s Day! This recipe is the BEST side dish to corned beef. Tender cabbage, potatoes, caramelized onions, and crispy bacon. What more can you ask for? Caution: I only make once a year… all in moderation!!
1 cabbage (I look for a medium-small one)
2-3 baking potatoes (depending on size)
6oz bacon, chopped
1 yellow onion, peeled and sliced
cracked black pepper, to taste
1 can chicken broth
1. Preheat oven to 375 degrees F.
2. Remove tough or beat up outer layers of the cabbage. Cut into quarters and then rinse under cold running water. Remove the hard inner core.
3. Cut the cabbage quarters into 4 equal pieces and place (round side down) into a 9×13 glass baking pan.
4. Cut the potatoes in half, and then chop each half into 3 equal parts. Arrange in the pan with the cabbage, spreading evenly. Season with black pepper, as desired.
5. Fry the chopped bacon in a skillet until starting to crisp. Add the sliced onions and black pepper, to taste. Cook until the onions start to caramelize and become tender.
6. Evenly distribute the bacon and onion mixture (and pan drippings) over the vegetables. Pour the chicken stock over everything.
6. Tightly cover the pan with foil and bake for 1 1/2 hours. Remove the pan from the oven and let sit 10-15 minutes before serving.
Yield: 6-8 servings