Cabbage, Carrot and Potato Bake

This is a very tasty dish to serve with the corned beef below!!

Cabbage, Carrot and Potato Bake

1 cabbage, 2 to 2 1/2 lbs

2 large Idaho potatoes, peeled

6 carrots, peeled (6 to 8)

12 ounces lean bacon, 1/2" dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1/2 teaspoon black pepper
2 cups low-sodium chicken broth
fresh chopped parsley

Preheat oven to 375 degrees.

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 quarters in half and place, rounded side down, in a large roasting pan.

Cut the potatoes in half, then the halves into quarters, and arrange in the roasting pan in between the cabbage pieces. Cut the carrots in halves or thirds (depending on size) and place in the pan amongst the cabbage and potatoes.

Fry the bacon in a heavy skillet for 7 minutes. Add the onions, salt and 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 foil and bake for 1 1/2 hours.

Remove the pan from the oven and let sit, covered, for 15 minutes before serving. Garnish with chopped parsley, if desired.

Serve the vegetables with the bacon and broth spooned over them.

Serves 6