1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tsp oil in a frying pan over a medium-high heat and fry the bacon for 5 mins until starting to crisp.
2 Meanwhile, bring the stock to the boil in a large saucepan. Add the potatoes, onions and garlic, pushing them down to submerge. Return to the boil, then simmer for 5 mins. Drain the vegetables, reserving the stock.
3 Layer the potatoes and onions in a large shallow baking dish (about 2.5ltr), scattering over the bacon,
1 tsp herbs and a little black pepper as you go. Pour over 300ml of the reserved stock.
4 Mix the breadcrumbs with the remaining herbs and oil and scatter over the top. Cover loosely with foil and bake for 40 mins, removing the foil halfway.
5 Just before the potato bake is ready, steam or boil the cabbage for 3-5 mins until tender; serve alongside.
Cook's tip: This dish will leave you with two handy leftover portions - heat them up for the next day's lunch!
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