Ingredients

• Pork (can use roast, chops, or steaks) cut into bite sized chunks
• Carrots, pealed or scraped and cut into approximately 1″ long chunks
• Potatoes, pealed or just washed and de-eyed, cut into large 1″ cubes
• Onions, cut into 8ths. don’t separate layers
• Cabbage, coarsely chopped into 1″ or so sized pieces
• Salt and pepper to taste

 
Quantities vary by the amount needed, but for no leftovers, quantities should equal
portions as if the ingredients were served on a plate. ie: A large carrot and
potato per person, and a small head of cabbage.

Methods

 
You can sear the pork cubes if you wish, but it isn’t necessary. Add pork (and any
bones leftover from cutting the cubes) to a large pot of water, boil. I make this
meal by habit, so I can’t tell you how long to boil the pork, but once it begins
smelling good add veggies according to their hardness; Carrots, potatoes, and then
onions. When a fork can pierce a thick carrot, add chopped cabbage, adding water if
there isn’t enough to nearly cover the cabbage (not too close to the lip of the pot
or it will boil over). Salt and Pepper to taste (sampling the broth).Return to
boil, turn burner down to simmer. Boil until cabbage is tender (covering the pot
will speed this up some, but leave the lid cracked or it will boil over). Serve with
(over, yum!) cornbread.
 
(you can retrieve the bones either before the cabbage is added, or after all is
cooked as long as they are large enough that no one will choke on one if they are
accidentally on your fork)