Ingredients

How to make it

  • Place the pork in a six quart dutch oven, cover with water and simmer for one hour.
  • Remove meat and trim off the remaining fat.
  • Save 1 quart of the water the pork simmered in. Remove fat by pouring through a gravy separator, or refrigerate until the fat has solidified. (Takes up to 3 hours.) Remove with a slotted spoon.
  • Return meat and the one quart of water in the dutch oven and add all ingredients. A six quart pot gets quite full, but it's never been too much. If it looks like it won't fit, hold back one can of chicken broth and add it later when it's cooked down some. Cover and simmer two hours.
  • Serve in soup plates WITH the broth. Include a plate of panini or french bread to lavish in the exquisite broth. Salt and pepper to taste at the dinner table.
  • NOTE: The rutabaga and cabbage add so much to the broth flavor, and a lot of nutrition, too. We quarter the cabbage so that I can pick around it. My wife loves it and eats my share as well as her own.

Reviews & Comments 8

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  • white_dove 4 years ago
    replace the pork with pakeha and the rutabaga with puha and you have a traditional Maori dinner :-)
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  • chandrima 6 years ago
    Hmmm.. sounds like refreshing and soulful..will it this weekend..
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    " It was excellent "
    jimrug1 ate it and said...
    I love boiled dinners. My grandmother made a similar dish to this. Thumbs up ........ Jim
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    " It was excellent "
    shirleyoma ate it and said...
    Sounds great to me!!
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  • cabincrazyone 6 years ago
    Oops ... wrong button.
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  • coffeebean53 6 years ago
    Great recipe. It brought back alot of memories of the boiled dinners my Mom would make. She would make hers with a smoked shoulder. Thanks for posting. :)
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    " It was excellent "
    henrie ate it and said...
    Yum, yep I love soups - this will be wonderful, and so comforting too, especially during one of our cold fronts as it passes through our fair city.
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    " It was excellent "
    mystic_river1 ate it and said...
    comforting!
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