Ingredients
1-1/2 cups dried green split peas, rinsed2-1/2 quarts water7 to 8 whole allspice, tied in a cheesecloth bag2 teaspoons salt1/2 teaspoon pepper6 large potatoes, peeled and cut into 1/2-inch cubes6 medium carrots, chopped2 medium onions, chopped2 cups cubed cooked ham1/2 medium head cabbage, shredded
Preparation
In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice.
