Boiled Dinner

Growing up my Mom always made boiled dinner with ham hocks and chunks of ham.  This was one of my favorite summertime dishes.  This dish has all of the same tastes as Mom’s classic dish, except there is no fat or ham.  I was thrilled how close in flavors it is to the original.


1 head of cabbage
1 bag baby carrots
2 large Vidalia onions, cut in small wedges
15 – 18 new potatoes
2 lbs. green beans, trimmed
6 large cloves garlic, minced
1 cup fat free Italian dressing
4- 6 sprigs fresh dill
2 t. salt
1 t. pepper
2 t. Mrs. Dash original blend


Remove outer layers of cabbage and rinse well. Cut into 8 wedges, pole to pole.  In 2 large stock pots, place ½ a bag of carrots, 1 onion, 1 lb. green beans, ½ of the potatoes and 3 cloves of garlic in each pot.  Divide remaining ingredients to each pot.  Add enough water to each pot to cover vegetables.  Bring to boil and then turn to low and cook for1 ½ to 2 hours.  Remove dill after the first 30 minutes of cooking.  Serve in a pasta bowl and pour juices over vegetables.