Side Dish: Canada – New Brunswick, Atlantic Canada – New Brunswick Boiled Dinner

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 10 cups (2.4 L) cold water
- 8 oz (225 g) salt pork, rind removed and cut into 1-inch (2.5 cm) pieces OR 1 lb (450 g) bone-in smoked ham hock
- 1 medium onion, about 6 oz (170 g), peeled and halved
- 2 bay leaves
- 10 whole black peppercorns
- 6 medium carrots, about 1 1/2 lb (700 g), peeled and halved lengthwise
- 6 medium potatoes, about 2 lb (900 g), peeled and halved or quartered depending on size
- 2 medium turnips, about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) pieces
- 1 small head green cabbage, about 2 lb (900 g), cored and cut into 6–8 wedges
- 1 tsp (5 g) coarse salt, or to taste (note: reduce if using salt pork or ham hock)
- 2 tbsp (28–30 g) unsalted butter, optional, for finishing
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- 1 tbsp (15 ml) apple cider vinegar or lemon juice, optional, to brighten before serving

Instructions

Short Description:
A classic Maritime side dish of root vegetables and cabbage simmered with salted pork or smoked ham until tender, served with a ladle of the cooking broth. Simple, hearty, and deeply savory — a staple at family tables in New Brunswick.

Regional Notes:
This New Brunswick version highlights local root vegetables — carrots, potatoes, and turnips — and is seasoned with salt pork or a smoked ham hock, reflecting Acadian and British influences in the region. Vegetables are cooked together and finished with a little butter and parsley; cabbage is added late so it stays intact and slightly crisp compared with some longer-cooked variants.

1. Place the salt pork pieces or the smoked ham hock in a large stockpot and cover with 10 cups (2.4 L) cold water. Add the halved onion, bay leaves, and whole peppercorns.
2. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam from the surface. Cover partially and simmer 30 minutes to develop a clear, savory broth.
3. Add the potatoes and turnips to the pot. Continue simmering, covered, for 15 minutes.
4. Add the carrots and tuck the cabbage wedges into the pot. Simmer, covered, another 10–15 minutes, or until all vegetables are tender when pierced with a fork but the cabbage still holds its shape.
5. Remove the pot from heat. Carefully lift out the salt pork pieces (discard rind if present) or remove the ham hock to a cutting board. If using a ham hock, shred or slice the meat off the bone and return a portion to the pot or reserve for serving. Taste the broth and add salt sparingly, remembering the pork/hock already seasons the dish.
6. Drain or gently lift the vegetables onto a large serving platter, arranging cabbage wedges and root vegetables. Slice the reserved salt pork or ham and arrange beside the vegetables.
7. Spoon a few ladles of the hot cooking broth over the vegetables, dot with the butter if using, sprinkle with chopped parsley, and add a splash of apple cider vinegar or lemon juice if desired to brighten flavors.
8. Serve warm as a side dish alongside roast meats, fish, or as part of a larger holiday or Sunday supper spread.