Step 1

In a large Dutch oven, add the pork ribs, ham hocks, and onion. Cover with water, cook over medium-high heat for about 1 1/2 hours, or until meat is tender and falling off bones.

Step 2

While the meat is cooking, peel and dice the potatoes and butternut squash, and roughly chop the cabbage.

Step 3

Once the meat is cooked, then pull it out and remove the bones, and dice up the meat. Add back to the brothy soup base.

Step 4

Add in the potatoes and butternut squash. Continue to cook for another 20 - 25 minutes until tender.

Step 5

If adding the dumplings (doughboys), mix up the flour, salt, and water until you form a dough. Then using a tablespoon, drop into the boil-up during the last 10 - 15 minutes of cooking.

Step 6

Season to taste with black pepper and salt if needed. Add the roughly chopped cabbage and watercress to the boil-up for the last 5 - 10 minutes of cooking, and allow to wilt.