Hutsepot (Belgian Boiled Dinner)

Hutsepot (belgian Boiled Dinner) Recipe

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Carolyn Haas


My parents and in-laws immigrated to the US in the 1920s. I have been researching their experiences and found some interesting recipes from that era. This one is a Belgian version of boiled dinner. You can substitute regular cabbage for savoy cabbage if necessary; also, omit the turnips entirely or substitute with rutabaga, if desired.


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15 Min
1 Hr
Stove Top


  • 2 lb
    pork loin
  • 1 c
  • 2 c
  • 1
  • 3 1/2 lb
  • 1 c
  • 2 c
  • 1 small
    savoy cabbage
  • 2 qt
  • 1
    bay leaf
  • ·
    salt and pepper to taste

How to Make Hutsepot (Belgian Boiled Dinner)


  1. Brown meat in a dutch oven. Drain off fat and add water.
  2. Clean vegetables and cut into small chunks. Add them and bay leaf to water.
  3. Bring to a boil, lower heat and simmer for 1 hour. Taste and adjust seasonings. Remove bay leaf before serving.

Printable Recipe Card

About Hutsepot (Belgian Boiled Dinner)

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: Dutch

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