DOT'S HAM, CABBAGE, AND POTATOES
This was a recipe my Mom had and we ate it every St. Patrick's Day. An alternative recipe for St. Patrick's Day for those who don't care for corned beef and cabbage. Cooked together in one pot and boy is it juicy! My mom is Irish and hated the traditional corned beef, potatoes, and cabbage version. She got the basis for this recipe from her Italian Mother in Law. Add a nice warm crusty roll, butter, and a pint of Guinness or Pinot Noir and you got yourself a hearty meal to celebrate the Irish!
Provided by Dot's daughter, Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.
- Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.
- Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.
Nutrition Facts : Calories 472 calories, Carbohydrate 53.5 g, Cholesterol 64.9 mg, Fat 20.6 g, Fiber 11.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 1393.4 mg, Sugar 12 g
CLASSIC IRISH BOILED DINNER
I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!
Provided by KMOMMYZ
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
- Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
- To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 63.5 g, Cholesterol 129.7 mg, Fat 40.6 g, Fiber 14.4 g, Protein 38.4 g, SaturatedFat 14.2 g, Sodium 2714.6 mg, Sugar 13.8 g
FRIED HAM AND CABBAGE
Fried ham and cabbage is rustic, comforting, affordable, and a classic I grew up on. I kept the ingredients to a minimum to let the ham and cabbage be the star of the show.
Provided by Soup Loving Nicole
Categories Ham Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Add ham and onion; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Add cabbage; cook and stir for 5 minutes. Add broth and season with salt and pepper. Cover and cook for 8 minutes.
- Uncover and continue to cook until cabbage is tender, about 5 more minutes.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 10.3 g, Cholesterol 63.8 mg, Fat 21.6 g, Fiber 3.4 g, Protein 17.8 g, SaturatedFat 9.3 g, Sodium 1432.2 mg
TRADITIONAL IRISH HAM AND CABBAGE DINNER
Make and share this traditional Irish Ham and Cabbage Dinner recipe from Food.com.
Provided by Kitty
Categories Pork
Time 1h25m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
- Put ham into a large pot and cover with cold water.
- Add all other ingredients except cabbage and bring to a boil.
- Turn to simmer and cook until veggies are tender.
- Remove the herb bag.
- Add cabbage, simmer for 20 minutes.
- or until cabbage is cooked.
- Remove ham and cut in to pieces.
- Place on the center of a large platter.
- Strain the cabbage and season it with pepper.
- Surround the ham with the cabbage, carrots, and potatoes.
- EAT!
TRADITIONAL HAM & CABBAGE
This is the dish, as far as I can remember, that my mother used to make on New Year's Day for good luck in the coming year.
Provided by Ellen Bales
Categories Pork
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Put all ingredients into a large, uncovered Dutch oven or soup pot with enough water to cover halfway. Turn heat to medium high and bring to a boil.
- 2. Turn the heat down to low, cover, and simmer for at least two hours.
BOILED HAM DINNER
I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. -Janet Tucker of Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. , Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.
Nutrition Facts : Calories 312 calories, Fat 4g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1300mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges
TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
- Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
- Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
- Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.
BEST BOILED HAM AND CABBAGE
There's nothing like a steaming pot of boiled ham and cabbage on a cold evening. The hearty, homey flavor makes for such a perfect comfort food that your family will never notice that all those veggies are good for them. The nutritional information is going to be off because the veggie amounts are sized for 6-8 servings, but the ham will leave you with plenty of leftovers to use in the many wonderful dishes that call for ham. Use any, all, or none of the optional veggies according to availability and personal taste.
Provided by 3KillerBs
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
- Stud the ham with the whole cloves, distributing them evenly over the surface.
- Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
- Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
- Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
- Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
- Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
- Lift ham onto a platter and carve off a suitable number of servings for the meal.
- Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.
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