Sunday Boiled Dinner Recipe

4.5 2 3
Sunday Boiled Dinner Recipe
Sunday Boiled Dinner Recipe photo by Taste of Home
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Sunday Boiled Dinner Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

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

Nutritional Facts

1 each: 446 calories, 21g fat (7g saturated fat), 65mg cholesterol, 1700mg sodium, 47g carbohydrate (19g sugars, 11g fiber), 21g protein.

  • 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
  1. 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.
  2. Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender.
  3. Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired. Yield: 8 servings.
Originally published as Sunday Boiled Dinner in Country Woman September/October 1996, p31

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MY REVIEW
jslvsclf User ID: 919747 25948
Reviewed Nov. 23, 2011

"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."

MY REVIEW
Cookin4MyFam User ID: 4515320 25936
Reviewed Nov. 2, 2009

"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."

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