Ingredients
1 smoked boneless ham or pork shoulder (about 2 pounds)1 medium onion, quartered2 pounds carrots, halved2 pounds red potatoes, quartered2 pounds rutabagas, peeled and cut into 1-1/2-inch cubes1 teaspoon salt1/2 teaspoon pepper1 medium cabbage, halvedPrepared horseradish, optional
Preparation
In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil.
Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender.
Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.
