Sunday Boiled Dinner 1 fully cooked boneless ham or smoked pork shoulder (about 2 pounds)
2 pounds carrots, halved 2 pounds red potatoes, quartered 2 pounds rutabaga, peeled and cut into 1 1/2 inch cubes 1 medium onion, quartered 1 teaspoon salt 1/2 teaspoon pepper 1 medium cabbage, halved Prepared horseradish, optional In a large Dutch oven or soup kettle, place ham, carrots, potatoes, rutabaga, onion, salt and pepper. Add water just to cover; bring to a boil. Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour, or until the vegetables are tender; drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish, if desired. Note: Test the cabbage with a fork to determine when it's done. If a fork can easily be pushed into the core of the cabbage, it is ready to serve. Makes 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
