Easy Tortilla/Cabbage & Potato Bake
Easy Tortilla
Take a flour tortilla and lightly brush with olive oil, sprinkle on fresh grated parmesan cheese and top with really thin sliced tomatoes, onions, mushrooms, and black olives (and peppers if you like them) and any thin sliced canndian bacon, ham or pepperoni. Sprinkle with chopped fresh basil, oregano (garlic powder and red pepper optional) You can top with a little more cheese if desired and bake 15 or 20 minutes til cheese is melted. I love it with just the veggies myself but my hubby likes to add meat. They are simple and quick and not bad for you.
Cabbage and Potato Bake
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by Emeril Lagasse
1 cabbage, about 2 to 2 1/2 pounds
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 canned, low-sodium chicken broth
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. |
I was looking for instructions for how to bake a potato in the microwave. Your recipe was the best. Thanks for reminding us that a simple thing done well is a little bit of heaven.
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