Sunday Boiled Dinner

Name: Sunday Boiled Dinner
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 20 min. Cook: 1 hour YIELD: 8 servings.

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. —Arlene Oliver, Bothell, Washington

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

1. In a large Dutch oven, 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.

Nutrition Facts

1 serving: 325 calories, 5g fat (1g saturated fat), 58mg cholesterol, 1592mg sodium, 47g carbohydrate (16g sugars, 11g fiber), 27g protein.

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