Our Traditional Boiled DinnerFrom cabincrazyone 7 years ago
- 3 Qts water (approx) shopping list
- 6 to 8 good sized boneless country style pork ribs shopping list
- 3 fourteen ounce cans of chicken broth shopping list
- 2 Cups potatoes cut to bite size shopping list
- 2 Cups carrots cut to bite size shopping list
- 1 Cup rutabaga cut to bite size shopping list
- 1 small cabbage, about 4 or 5 inches diameter, quartered shopping list
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.
People Who Like This Dish 6
The Cookcabincrazyone Duluth, MN
The Rating6 people
comforting!mystic_river1 in Bradenton loved it
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.henrie in Savannah loved it
Sounds great to me!!shirleyoma in Cove loved it
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