Et-Su-Put (Boiled Pork With Vegetables)

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“I found this somewhere on the net. It's from Dorothy Smith. I'm posting it for ZWT 6. Belgian (Benelux) Note: Cook time is a guess.”
READY IN:
3hrs 10mins
SERVES:
6-8
YIELD:
1 potful
UNITS:
US

Ingredients Nutrition

  • 3 lbs pork roast
  • water, to cover
  • 6 -8 medium potatoes, cut in medium chunks
  • 1 lb carrot, pared and cut in chunks
  • 1 medium cabbage, chunked
  • salt and pepper

Directions

  1. In a 6 quart kettle place a 3 lb. pork roast with enough water to cover. Cook over medium or low heat until the meat falls off the bone.
  2. Remove the meat from the water (reserve water) and cut or chop into small pieces. Return to kettle.
  3. Add 6 or 8 medium potatoes, cut in medium chunks. Add 1 lb. of carrots that have been pared and cut into chunks. Bring to a boil on medium heat and cook for about 10 minutes. Then add a medium size head of cabbage that has been cored and cut into wedges. Cook until the cabbage is done. Season as desired.

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