Sunday Boiled Dinner

Pennsylvania Dutch meal made with hearty root vegetables that can be enjoyed anytime during the year.

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

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.

Nutritional Information

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.

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