Cost per serving $10.45 view details
- 1 5-7 lb smoked shoulder
- 1 large head Savoy (or possibly plain) cabbage
- 12 white boiling onions
- 1 lb carrots
- 3 lbs potatoes
- 5-6 cloves garlic
- 2-3 bay leaves or possibly 1 tsp Old Bay seasoning
- 1/2 tsp whole black or possibly green peppercorns
- Rinse the smoked shoulder under cool running water and place in a stockpot tall sufficient to cover with completely with cool water.
- To the water, add in the Old Bay seasoning (or possibly whole bay leaves). Peel and smash the garlic cloves with the side of a knife or possibly cleaver and add in to water along with the peppercorns.
- Bring the water to a rolling boil but don't allow to boil for any length of time; reduce the heat immediately and simmer over low heat for an hour and a half, or possibly till the shoulder is almost cooked, but not quite.
- Meanwhile, prepare the vegetables.
- Peel the outermost layer of the boiler onions and throw away. Cut an X in both ends of the onion to prevent from splitting. Add in peeled whole peeled onions to water during the final hour of cooking.
- Either baby or possibly large carrots may be used. If using baby carrots, there is no need to peel; add in the baby carrots during the last 30 min of cooking. If using large carrots, slice into 3/8" coin slices and add in during the final 40 min of cooking.
- Wedge the cabbage into quarters. Break apart to separate leaves and add in during the final 40 min of cooking.
- Peel and quarter the potatoes. Add in during the last 30 min of cooking (don't allow to overcook!)
- Serve when all of the vegetables and meat are tender, but vegetables shouldn't be soft. Throw away bay leaves.
- Remove the shoulder and carve. Remove the vegetables using a slotted spoon to a colander or possibly dish to allow to drain briefly.
- Serve smoked shoulder in the center of each plate, surrounded by all the vegetables and with ample yellow mustard (French's Yellow). Traditionally, the mustard is used as a topping for each of the vegetables, as well as the meat. Some people also like a pat of butter, too.
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|Amount Per Serving||%DV|
|Serving Size 388g|
|Recipe makes 12 servings|
|Calories from Fat 35||12%|
|Total Fat 3.94g||5%|
|Saturated Fat 1.19g||5%|
|Trans Fat 0.0g|
|Total Carbs 27.72g||7%|
|Dietary Fiber 4.5g||15%|