Here you are, Pearl Girl...I don't have exact quantities because it depends on what's here, but it's always delicious. Grandma used to make it with lamb as the Irish version, but my father wouldn't eat lamb, so Ma made it with pork which I think is the traditional North American way. I hope you like it...
Ma’s Boiled Dinner
This is the real deal on a cold winter night – the aroma alone is nourishing and will make your nose run. Serve with homemade bread or biscuits.
Cut fatty pork chops into cubes and brown in an oiled frying pan.
In a Dutch oven, combine
Chicken stock
Pork cubes
Coarsely chopped onion
Sliced carrot
Sliced celery
Chopped garlic
Bay leaf and thyme in a cheesecloth bag
Simmer on the stove for at least an hour. About half an hour before serving, add wedges of cabbage.
Note: When I make chicken stock, I put in all kinds of vegetables with the chicken parts and water. I keep a freezer bag in the fridge freezer, and whenever I have scraps (celery bums, onion skins, tomato ends and peels, turnip bits), I add them to the bag. Then when I want to make stock, I have a great assortment of bits and pieces to add flavour. Plus fresh thyme, bay, sage, marjoram -- whatever there is lots of... :)
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