Lynn’s Butt ‘n Cabbage


This recipe was given to us by Lynn, our good friend and neighbor. Pour yourself a green beer and have a delicious St. Patrick’s Day!


1 pork shoulder butt (firm) It has a thin wrapping, be sure to remove.
1 green cabbage, cut into 8ths
1 Lb. green beans
5 medium russet potatoes
salt and pepper to taste
1/2 cup red wine vinegar
water, to cover ingredients

Cover cabbage and beans with water, bring to a boil. Cook until cabbage wilts down a bit. Add pork shoulder, simmer for 1 hour. Add cut potatoes, simmer for 1 more hour.


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