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| 1 | Smoked pork shoulder butt (about 2 1/2 pounds), removed from netting as directed on wrapper. |
| 2 | Bay leaves (1 inch long) |
| 2 gross | cloves garlic |
| 4 ca. 1 Liter | water |
| 8 | Medium-size red-skinned potatoes |
| 1 gross | Rutabaga (yellow turnip); about 2 pounds, peeled and cut into 1 1/2-inch chunks |
| 8 klein | White onions (about 1 pound), peeled |
| 1 | Head green cabbage (about 2 1/2 pounds), cut into 8 wedges |
| 6 gross | Carrots; cut into chunks |
| 4 gross | Parsnips; peeled and cut into chunks |
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1. In an 8-quart pot, combine the pork, bay leaves, garlic, and water. Bring to a boil over high heat. Reduce the heat to medium-low. Partially cover and simmer for 1 hour.
2. Add the potatoes, rutabaga, and onions. Cover and simmer for 30 minutes, or until the meat and vegetables are tender.
3. Remove the meat to a cutting board and the vegetables to a large serving platter. Cover both tightly with foil to keep warm.
4. Add the cabbage, carrots, and parsnips to the pot. Cover and simmer for 20 minutes, or until tender.
5. Add the vegetables to the platter. Discard the bay leaves. Slice the pork and serve on the platter with the vegetables.
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