Ingredients
Method
- In a large Dutch oven, add the pork ribs, ham hocks, and onion. Cover with water, cook over medium-high heat for about 1 1/2 hours, or until meat is tender and falling off bones.
- While the meat is cooking, peel and dice the potatoes and butternut squash, and roughly chop the cabbage.
- Once the meat is cooked, then pull it out and remove the bones, and dice up the meat. Add back to the brothy soup base.
- Add in the potatoes and butternut squash. Continue to cook for another 20 - 25 minutes until tender.
- If adding the dumplings (doughboys), mix up the flour, salt, and water until you form a dough. Then using a tablespoon, drop into the boil-up during the last 10 - 15 minutes of cooking.
- Season to taste with black pepper and salt if needed. Add the roughly chopped cabbage and watercress to the boil-up for the last 5 - 10 minutes of cooking, and allow to wilt.
Nutrition
Notes
You can substitute, arugula, spinach, or kale for the watercress.
Pork chops can be substituted for pork ribs.
12 ounces of thick-sliced smokey bacon can be substituted for the ham hocks.
Not a fan of pork? You can substitute smoked turkey, beef, chicken, or lamb if you prefer. Or go meatless, and add in more potatoes, squash, carrots, green beans, or whatever produce you have on hand.
