There's just something about the first snow flurries of the season that has me pokin' around in the refrigerator, looking for a dinner to ward off the chill in the air. Tonight, I thought I'd put together a boiled dinner, a classic, fall favorite.
I was a teenager when my grandmother taught me how to make this simple one-pot dish from the fresh vegetables we'd harvested from the garden. She always used smoked ham hocks in her version, but to be honest, I don't keep smoked ham hocks on hand. However, I do usually have a few sticks of smoked sausage in the freezer which I've found makes a delicious variation.
I generally cut my sausage on a diagonal. This is an old trick you'll often see professional cooks use to maximize plate coverage. If you're watching your calories, a smaller portion seems to go further. You can also substitute smoked turkey sausage—your family will never miss those extra calories.
Core and cut a medium head head of green cabbage into wedges. Peel and quarter a small sweet onion, and add the vegetables and sausage to a large kettle. (Note: Many people also like to add some fresh, peeled, diced rutabaga for a subtle, sweet flavor.) Cover with water and bring to a slow boil. Reduce heat, cover and simmer at a gentle boil for about 35 minutes or until the cabbage is tender-crisp.
Scrub 4 or 5 red-skinned potatoes, halve and add them to kettle. Normally, I would add chunks of carrot to the pot when I throw in the cabbage, but all I had on hand today was a package of julienne carrot strips. I knew they wouldn't take long to cook, so I waited to add a handful when I put in the potatoes. Replace the cover and continue to cook for another 20-25 minutes or until the potatoes are tender.
Add a large slotted spoon and a side of hot corn bread, and you're ready to head to the table. This will make a hearty kettle of boiled dinner—plenty for a hungry family of four. However, don't worry that any leftovers will go to waste. It'll taste even better warmed up for lunch tomorrow!
~ Robin
I was a teenager when my grandmother taught me how to make this simple one-pot dish from the fresh vegetables we'd harvested from the garden. She always used smoked ham hocks in her version, but to be honest, I don't keep smoked ham hocks on hand. However, I do usually have a few sticks of smoked sausage in the freezer which I've found makes a delicious variation.
I generally cut my sausage on a diagonal. This is an old trick you'll often see professional cooks use to maximize plate coverage. If you're watching your calories, a smaller portion seems to go further. You can also substitute smoked turkey sausage—your family will never miss those extra calories.
Core and cut a medium head head of green cabbage into wedges. Peel and quarter a small sweet onion, and add the vegetables and sausage to a large kettle. (Note: Many people also like to add some fresh, peeled, diced rutabaga for a subtle, sweet flavor.) Cover with water and bring to a slow boil. Reduce heat, cover and simmer at a gentle boil for about 35 minutes or until the cabbage is tender-crisp.Scrub 4 or 5 red-skinned potatoes, halve and add them to kettle. Normally, I would add chunks of carrot to the pot when I throw in the cabbage, but all I had on hand today was a package of julienne carrot strips. I knew they wouldn't take long to cook, so I waited to add a handful when I put in the potatoes. Replace the cover and continue to cook for another 20-25 minutes or until the potatoes are tender.
Add a large slotted spoon and a side of hot corn bread, and you're ready to head to the table. This will make a hearty kettle of boiled dinner—plenty for a hungry family of four. However, don't worry that any leftovers will go to waste. It'll taste even better warmed up for lunch tomorrow!~ Robin
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