Yield: 1 servings
Measure | Ingredient |
---|---|
1½ cup | Dry split peas -- rinsed |
2½ quart | Water |
8 \N | Whole allspice |
\N \N | Tied in a cheese cloth bag |
2 teaspoons | Salt |
½ teaspoon | Pepper |
6 larges | Potatoes |
\N \N | Peeled and cut into 1/2-inch |
\N \N | Cubes |
6 eaches | Carrots -- chopped |
2 mediums | Onions -- chopped |
2 cups | Ham -- cubed cooked |
½ \N | Head cabbage -- medium |
\N \N | Shredded |
In a large kettle, combine peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice. Yield:16·20 servings (about 5 qts.).
Recipe By : Country Woman