Rating: 4.39 stars
23 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This was a recipe my Mom had and we ate it every St. Patrick's Day. An alternative recipe for St. Patrick's Day for those who don't care for corned beef and cabbage. Cooked together in one pot and boy is it juicy! My mom is Irish and hated the traditional corned beef, potatoes, and cabbage version. She got the basis for this recipe from her Italian Mother in Law. Add a nice warm crusty roll, butter, and a pint of Guinness or Pinot Noir and you got yourself a hearty meal to celebrate the Irish!

Recipe Summary test

prep:
10 mins
cook:
1 hr 20 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

472 calories; protein 22.7g; carbohydrates 53.5g; fat 20.6g; cholesterol 64.9mg; sodium 1393.4mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 4 stars
12/11/2012
This is a good basic recipe and was a favorite of mine as a child. Over the years, I've experimented with and now I add two quartered onions and use chicken broth instead of water....Incredible! Read More
(42)

Most helpful critical review

Rating: 1 stars
10/21/2015
The pork came out like rubber. Read More
23 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/11/2012
This is a good basic recipe and was a favorite of mine as a child. Over the years, I've experimented with and now I add two quartered onions and use chicken broth instead of water....Incredible! Read More
(42)
Rating: 5 stars
03/14/2012
I would love to know where I can find the pork butt..years ago in Calif we had them and they were wrapped in a red colored cellophane like package, then I moved to Oregon, where not one butcher knew what I was talking about..same here in Arizona, can't find them. Read More
(20)
Rating: 5 stars
11/19/2014
Can you do this in a crock pot ? Read More
(20)
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Rating: 4 stars
03/10/2012
My family loves ham and cabbage. This is a great basic recipe. The only thing I would do is add a tablespoon of caraway seed for flavor. Yum! Read More
(12)
Rating: 5 stars
10/03/2012
Thanks for sharing - this is exactly how I've been making it for years. It's excellent the next day (actually prefer it on day 2)! I slice the potatoes and ham and add fry it until the cabbage gets a little brown color on it. Yummy! NOTE to the reviewer who can't find pork butt in her state - pork butt is actually the port shoulder - so maybe if you ask for that you'll have better luck. It's always sold in my stores here in NJ near the ham slices - but I can still get the one labeled 'butt' in the red cellophane! Good luck! Read More
(11)
Rating: 5 stars
10/26/2018
I always use smoked butt on St. Patrick's Day too. The only change I made was I used vegetable broth instead of the water and I threw in some carrots. Read More
(6)
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Rating: 5 stars
05/17/2017
As others suggested, I used chicken broth (& about a cup or so of beef broth, for flavor). I also added carrots, half an onion, & celery. Cooked these vegetables in butter, salt (~tbsp), & pepper (at LEAST a tbsp) for maybe 5 min then added chicken broth & ~1c beef broth. I covered for at least 20 minutes to have them soft, but not mushy, stirring & adding chicken broth as necessary. In a separate pot, simultaneously: I heated my ham in chicken broth and water (~10 min), then pulled it out to cut it up. I then cooked the potatoes in the same water (~15 min). I then scooped out the potatoes and cooked the cabbage in the same water (~15/20 min). I put it all together for the final product. AMAZING. Read More
(6)
Rating: 5 stars
03/15/2016
I made this recipe all my adult life and my Mom before me. I was told the corn beef so called traditional is actually Irish American . The Irish (my ancestors) used the ham. I also add carrots to it. Not all grocery stores carry the "ham butt" Just purchased my items for St. Patrick's Day. So simple and basic. Enjoy.. Read More
(4)
Rating: 5 stars
12/13/2018
I used a bone-in ham, simmered for an hour in about 2" of water. I removed it from the pot, added the cored and quartered cabbage, the potatoes, a bit of black pepper, and simmered that until the cabbage was soft and had released it's natural liquid. Then I replaced the ham which I had cut into large chunks, heated everything up again and served with crusty rye bread. Wonderful, hearty meal at any time of year. It's even better the next day! (Save the bone for your next batch of ham and bean soup!) Read More
(4)
Rating: 1 stars
10/21/2015
The pork came out like rubber. Read More