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Preheat oven to 375°F
Rinse cabbage and remove tough outer leaves.
Cut cabbage into quarters and remove the hard, inner core.
Cut the pieces into halves and place, rounded side down, and place into 2 roasting pans.
Cut the potatoes in half and arrange in the roasting pans, alternating with the cabbage pieces.
Fry the bacon in a heavy medium skillet for 7 minutes.
Add the sliced onions, salt and 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 and water on top.
Tightly cover the pan with aluminum foil and bake for 1 ½ hours.
Remove the pan from the oven and allow to sit uncovered for 15 minutes before serving.
For a crisper top, place under broiler for 5-10 minutes or until desired doneness has been achieved.