OVEN ROASTED CABBAGE AND POTATOES RECIPES

CABBAGE AND POTATO BAKE RECIPE - LOW-CHOLESTEROL.FOOD.COM

Cabbage and Potato Bake Recipe - Low-cholesterol.Food.com image

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.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (2 -2 1/2 lb) cabbage
2 large idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock or 2 cups canned low sodium chicken broth

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, FatContent 26.7, SaturatedFatContent 8.9, CholesterolContent 39.4, SodiumContent 1418.4, CarbohydrateContent 36.5, FiberContent 7.5, SugarContent 8.4, ProteinContent 15.3

ROASTED RED POTATOES AND CABBAGE - FORKS OVER KNIVES

Roasted Red Potatoes and Cabbage - Forks Over Knives image

Roasted red potatoes and cabbage are equal parts healthy and comforting. To make this easy side dish, generous wedges of lemon- and oregano-spiked cabbage and red potatoes get roasted in the oven and then drizzled with a creamy homemade Cilantro-Cashew Dressing.

Provided by FORKSOVERKNIVES.COM

Total Time 1 hours

Number Of Ingredients 10

Ingredients

1 medium head cabbage (2 pounds)
1½ pounds round red potatoes, cut into ¾-inch wedges
1 tablespoon lemon juice
1 teaspoon dried oregano, crushed
¼ teaspoon chili powder
¼ teaspoon black pepper
Sea salt, to taste
½ cup Cilantro-Cashew Dressing
2 tablespoons finely snipped fresh cilantro
Bottled hot pepper sauce (optional)

Steps:

Preheat oven to 400°F. Pour ½ cup water into a 3-quart baking dish.
Trim cabbage, leaving core intact. Cut cabbage lengthwise into 1-inch wedges. Arrange cabbage and potatoes in the prepared dish. Sprinkle with lemon juice, oregano, chili powder, and black pepper.
Bake, covered, for 25 to 30 minutes or until vegetables are tender. Bake, uncovered, for 20 minutes more or until lightly browned. Season with salt.
Drizzle with Cilantro-Cashew Dressing. Sprinkle with cilantro. If desired, serve with hot pepper sauce.

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ROASTED RED POTATOES AND CABBAGE - FORKS OVER KNIVES

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Drizzle with Cilantro-Cashew Dressing. Sprinkle with cilantro. If desired, serve with hot pepper sauce.

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