Aunt Kristin’s Cabbage Bake

1 cabbage about 2-2/12 pounds. I usually pick out the biggest one.
(Emeril suggests the next ingredient is big Idaho potatoes. We don’t really like potatoes, so I don’t use them, but I guess you could
12 oz lean bacon. We use usually close to a pound, and it’s SOOOOO much better with PEPPER Bacon. It says to cut into ½ inch dice… I just take my kitchen scissors and cut it up into random bite size (and smaller) pieces. Dicing raw bacon is hard.
(Emeril also suggest quite a bit of onion – we also don’t like onion, so we never use it).
1 tsp salt
1 tsp black pepper (not nearly enough, and it’s not really needed if you use pepper bacon)
1 can low sodium chicken broth

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 cabbage quarters into half, and place, rounded side down into slightly sprayed with PAM in a 9×13 baking dish.
If you use potatoes – cut into quarters after cleaning and put in the pan with the cabbage.
Fry the bacon until pretty well done. Add the salt and pepper if using. Add onion desired.
Pour entire contents (don’t drain!) over the cabbage and then pour the can of chicken stock on top.
Tightly cover the pan with aluminum foil and bake for 1.5 hours.
Remove and allow to sit for 10-15 minutes (still covered). Serve with corned beef!

Notes: I took out the potatoes and onions and made other slight adjustments. Recipe source ~ https://www.foodnetwork.com/recipes/cabbage-and-potato-bake-3645617