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Sunday Boiled Dinner Recipe

Sunday Boiled Dinner Recipe photo by Taste of Home

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Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington

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Sunday Boiled Dinner Recipe

Prep: 20 min. Cook: 1 hour

Yield: 8 Servings

20 60 80

Ingredients

1 smoked boneless ham or pork shoulder (about 2 pounds)
1 medium onion, quartered
2 pounds carrots, halved
2 pounds red potatoes, quartered
2 pounds rutabagas, peeled and cut into 1-1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 medium cabbage, halved
Prepared horseradish, optional

Directions

In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, 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. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 446 calories, 21 g fat (7 g saturated fat), 65 mg cholesterol, 1,700 mg sodium, 47 g carbohydrate, 11 g fiber, 21 g protein.

Originally published as Sunday Boiled Dinner in Country Woman September/October 1996, p31

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Sunday Boiled Dinner

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Reviewed on Nov. 23, 2011 by jslvsclf

I have made this several times (each time with ham) and it never ceases to be great. I use the Horseradish Sauce (I found it in the Complete Guide to Cooking by Taste of Home) every time. Thank you so much.

Reviewed on Nov. 02, 2009 by Cookin4MyFam

Wow! I was making it and thinking it was so simple and quick. I was beginning to worry that it would not be good. Never had rutabaga before and missed the part about my pork being smoked. So I added some liquid smoke. Very good. Ate it with the horseradish and that gave it a wonderful flavor.