Sunday Boiled Dinner
|Smoked boneless ham/Pork shoulder||1|
|Onion||1 Medium, quartered|
|Carrots||2 Pound, halved|
|Red potatoes||2 Pound, quartered|
|Rutabagas||2 Pound, peeled and cut into 1-1/2-inch cubes|
|Cabbage||1 Medium, halved|
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.
Cut cabbage into wedges; remove core.