Ingredients

• 1 , 3 pound
• 1.5 cups yellow split peas
• 1 large head cabbage , quartered
• 1 medium turnip , peeled and cubed
• 6 carrots , peeled and cut in chunks
• 6 large potatoes , peeled and quartered
• 2 tablespoons butter
• 0.5 teaspoons black pepper

Instructions

1. 1 Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.
2. 2 Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
3. 3 Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
4. 4 Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.
5. 5 While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.
6. 6 During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.
7. 7 When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.

Nutrition per serving