You start by boiling the meat and peas pudding in a large pot for a couple of hours until the peas are soft and the meat is tender. Toss in some turnip and carrots, peeled and cut into 2 inch chunks. Cook those for about 20 minutes and then toss in the peeled potatoes and chucks of cabbage. I usually pull out the peas pudding at this point. Cook the veggies and meat for another 20 minutes or so until the potatoes are fork tender. That's it.
I use any leftover pea pudding as the base for pea soup. I also freeze the liquid I boiled the meat and veggies in for a base for pea, veggie or beef soup or stew later. It's got great flavour. My favorite is the leftover hash the day after. Mash or dice up the veggies and meat and throw it in a pan with a couple of big spoons of peas pudding. Sometimes I add some diced onion first. Best comfort food ever!
I could have made anything Mom wanted for her birthday but she thoroughly enjoyed this meal!