Dot's Ham, Cabbage, and Potatoes
This Irish ham, cabbage, and potato dish is my Mom's recipe which she made every St. Patrick's Day. Cooked together in one pot and boy is it juicy! My mom is Irish and didn't like the traditional corned beef and cabbage so this dish makes a delicious alternative. Add a nice warm crusty roll, butter, and a pint of Guinness and you got yourself a hearty meal to celebrate the Irish!
smoked pork butt
1
pound
water to cover
salt and ground black pepper to taste
red potatoes, peeled
2
pounds
cabbage, cored and quartered
1
head
 Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.
  Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.
  Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.
