A scaled down boiled dinner
I'm not sure if this is in the right place but here goes!
A traditional boiled dinner is one of those dishes that seems to work best for a large family. I use this scaled down version of a traditional boiled dinner in my kitchen.
It's more of a process than a recipe.
I use a three quart pot with a tight fitting lid.
A steaming liquid consisting of:
2 cups of water
1 envelope of Goya Ham bouillon powder
a couple of whole cloves
freshly ground black pepper
a sprinkle of caraway seeds
Next I add whatever vegetables I have on hand, things like.
1/2 cabbage, cut into quarters
2 carrots cut into large chunks
6 small whole potatoes or a couple of larger potatoes cut into quarters
1 medium onion cut into 6ths
2 ribs of celery cut into chunks
Finally I top off the pot with a chunk or two of meat, it could be a vacuum packed ham steak, a ring of kielbasa, smoked hocks, knockwurst, etc...
Put the lid on the pot, bring it to a boil and turn the heat back to a simmer for 25-30 minutes, until the vegetables are tender.
This is more than one or two people can eat at a single meal. At my house the leftover vegetables are reheated and buttered as sides for another meal. The broth and some of the meat gets saved, in the freezer, for a pot of bean soup. Finally the last of the vegetables and meat are chopped to make hash for breakfast or dinner.
Don't forget the other half of that cabbage, get out the old knuckle buster grater and make a bowl of cabbage salad!