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Ingredientes
- 1 x cabbage - (abt 2 to 2 1/2 lbs)
- 2 lrg Idaho potatoes - (abt 2 1/2 lbs)
- 12 ounce lean bacon cut 1/2" dice
- 2 c. lengthwise-sliced peeled yellow onions
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 2 c. homemade chicken stock (or possibly canned low-sodium chicken broth)
Direcciones
- Preheat the oven to 375 degrees.
- Rinse the cabbage under cool 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 pcs.
- Fry the bacon in a heavy medium skillet for 7 min. Add in the sliced onions, salt, and black pepper to the pan and cook till soft, about 5 min. Proportionately distribute the bacon mix 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 hrs.
- Remove the pan from the oven and allow to sit, covered, for 15 min before serving. Serve the vegetables with the bacon and broth spooned over them.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 6 servings | |
| Calories 390 | |
| Calories from Fat 241 | 62% |
| Total Fat 26.7g | 33% |
| Saturated Fat 8.82g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1002mg | 42% |
| Potassium 796mg | 23% |
| Total Carbs 26.34g | 7% |
| Dietary Fiber 5.1g | 17% |
| Sugars 5.86g | 4% |
| Protein 12.01g | 19% |
