Easy Ham & Cabbage
1 smoked pork shoulder butt (about 2 pounds)
2 bay leaves
1 large onion, peeled and quartered
1 pound carrots, peeled
1 large cabbage
6 large potatoes, peeled
1/2 teaspoon ground black pepper
Golden mustard, of choice
3 tablespoons butter (optional)
Place the pork in an 8-quart stockpot. Cover with water. Add bay leaves, onion and one carrot. Bring to a boil; reduce to simmer, cover and cook for 1 1/2 hours. Meanwhile, quarter the cabbage, removing the core, and cut each quarter into chunks. After simmering, remove pork and bay leaves from pot, cover and keep warm. Add vegetables and pepper. Simmer covered until the vegetables are tender. Serve the vegetables in a large soup bowl with a pat of butter (optional). Slice pork and serve on the side with mustard and crusty bread.
Adapted from “One United Harvest Creative Recipes from America's Community Suported Farms,” recipes collected by Julie Sochacki, 2005.