Camp Fire Recipe: Cabbage, Bacon, and Potato Bake

Camping in the fall allows one to create wonderfully flavorful dishes.  This cabbage dish is no exception.  It is savory and sweet.  The bacon adds that touch of saltiness while the cabbage and onions add that sweet taste.  The potato itself gives the dish a little bite. 

If you are looking to really create a sweet dish, consider using maple bacon and sweet potatoes.  Both of these will add that extra sweetness to the dish. On the other hand, if you want to up the spiciness, use peppered bacon.   

Camp Fire Recipe:  Cabbage, Bacon, and Potato Bake

Ingredients

1 head of green cabbage about 2 ½ pounds

2 large potatoes

12 ounces of bacon

2 large, yellow onions

1 teaspoon of salt

1 teaspoon of ground black pepper

2 cups of chicken stock

cabbage.bacon.potato.bake

Steps

  1. Prepare the coals by first building the fire.
  2. Cut the bacon into ½ inch long slices.
  3. Place bacon slices into a 12 inch Dutch oven.
  4. Put a grilling rack above the fire and place the 12 inch Dutch oven on top.
  5. Cook bacon until done.
  6. Once the bacon is done, take it out of the 12 inch Dutch oven and drain on a paper towel.
  7. Wash off the cabbage and remove any tough leaves.
  8. Cut the cabbage into quarters and remove the core.
  9. Slice the quarters into half and place inside the 12 inch Dutch oven.
  10. Wash the potatoes.
  11. Cut the potatoes in half and cut the halves into quarters.
  12. Place the prepared potatoes into the 12 inch Dutch oven on top of the cabbage.
  13. Peel and slice the onions.  Put on top of the potatoes.
  14. Sprinkle with salt and pepper.
  15. Crumble bacon and place on top of the onions.
  16. Pour the chicken stock over the bacon and top with lid.
  17. Move the 12 inch Dutch oven to a heat resistant surface.
  18. Using 12 prepared coals create a circle on the heat resistant surface.
  19. Place the Dutch oven on top of this circle.
  20. Cover the lid of the Dutch oven with coals.
  21. Cook for 50 minutes.

Once the prescribed time has passed, lift the carefully and run a knife through the cabbage and potatoes.  If both of these are soft, it is ready to serve.  If the vegetables are still a little hard, place the lid back on and cook for another 10 minutes.

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