1 corned beef brisket (3-4 lbs.)
6 sm. onions
4 carrots
1 sm. cabbage, cored & cut into wedges
4 potatoes, peeled & quartered
2 rutabagas, peeled & cubed

Put brisket in large kettle; add water to cover. Bring to simmer and cook 2 1/2 hours or until tender. Remove meat and add all vegetables except cabbage. Cover and cook 15 minutes, add cabbage and cook 20 minutes more. Add corned beef and heat through. Season to taste. Makes 6 to 8 servings. A picnic ham may be used in place of corned beef.