potatoes (peeled and quartered)
carrots (cut into 2 inch lengths)
ham hocks, corned beef, or ham
cabbage quartered, and cut in half
1In a 5 to 6 quart stock pot, combine potatoes, carrots, onion, and garlic.
Place the meat on top of the vegetables; sprinkle with dill seed and pepper. Pour the broth over the all. Meat should be covered. Add water, if needed to raise level of liquid.
2Cover and cook on simmer for 2-2 1/2 hours. Watch level of liquid while cooking to keep all ingredients in simmering liquid. Meat should be almost done, if so add cabbage. (Otherwise cook a bit longer before adding cabbage.) Cook 30-40 minutes more until meat and cabbage are done.
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