1 (3-4 lb.) brisket
4 oz. salt pork (opp.)
6 sm. onions
4 med. carrots, cut
3 med. parsnips, cut
2 med. rutabagas, cubed
1 sm. cabbage, cored & cut in wedges

Place beef in large kettle or Dutch oven. Add water to cover. Add salt pork if desired. Bring to a boil. Reduce heat. Cover and simmer for 2 1/2 hours or until tender. Remove meat. Add vegetables, except cabbage to liquid. Cover. Cook 20 minutes. Add cabbage, cook 20 minutes longer. Return meat to kettle. Heat through. Remove meat and vegetables to serving platter. Season with salt and pepper to taste. 6-8 servings.