Baked cabbage and potatoes...
Source:  Jim Mixson Modified from a Food Network recipe.

1 cabbage, about 2 1/2 - 3 pounds
Potatoes 2 1/2 - 3 pounds
3/4 pound lean bacon, diced
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon +/- salt
1 teaspoon +/- ground black pepper
2-3 cups homemade chicken stock, or canned chicken broth
Salt & ground pepper

Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the outer leaves. 
Cut the cabbage into 1/2 fist sized pieces (remove the hard core). 
Place cabbage, rounded side down, in a roasting pan.
Peel the potatoes and cut into approximate 1 X 2 inch chunks and arrange in 
the roasting pan, alternating with the cabbage pieces.
Fry the bacon in a heavy medium skillet. Remove from skillet, chop into small 
pieces and return to skillet.  Add the sliced onions.
Salt, and pepper to taste and cook until the onions are soft. 
Evenly distribute the bacon/onion mixture and pan drippings over the cabbage and
potatoes in the roasting pan.  Season to taste with salt and pepper. 
Pour the chicken stock on top. Tightly cover the pan 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 cabbage and potatoes with the remaining broth spooned over 
them.