Jigg's Dinner

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“Traditional Newfoundland Sunday Dinner. The tradition of Jigg's Dinner dates back to when the explorers first discovered the new founde land. There are many theories on how this tradition got its name. Some say it is based on a comic strip character named jiggs - a man who loved his corned beef and cabbage.”

Ingredients Nutrition

  • 1 piece salt beef (You can buy salt beef in tubs or smaller individual pieces in vacuum-sealed packages)
  • 12 head cabbage, quartered
  • 1 medium turnip
  • 10 carrots, chopped in chunks
  • 10 potatoes, cut into quarters or halves depending on size
  • Peas Pudding
  • 1 bag yellow split peas


  1. Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.) When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
  2. The next day, dump out the water in which the salt beef was soaking.
  3. Place the beef in the stock pot and put enough water in just to cover the beef.
  4. After an hour of soaking, test the water.
  5. If it is extremely salty, dump out that water and soak the beef for another hour.
  6. If the water is fine, fill up the pot with water and set it to boil!
  7. The split peas that have been soaking overnight, must be drained.
  8. Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
  9. Both of the puddings should take close to two hours.
  10. Now comes the count down for the vegetables.
  11. The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
  12. Turnips& Carrots 30 minutes (1 ½ hours).
  13. Potatoes 20 minutes (1 hour and 40 minutes).
  14. At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
  15. Slice the Dark Molasses Pudding.
  16. Mash the pease pudding.
  17. Then it's time to eat.
  18. HINT: serve with roast of chicken, turkey or beef.
  19. Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
  20. Left over veggies fry up great next day as hash.

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