1 (3 to 4 lb.) corned beef brisket
4 med. potatoes, peeled
4 med. carrots
8 sm. onions
3 med. parsnips, peeled & cut in chunks
2 med. rutabagas, peeled & cut in chunks
1 sm. cabbage, cored

Place meat in Dutch oven, add juices and spices from corned beef package. Add water to cover meat. Bring to boiling; reduce heat and simmer, covered, about 2 hours until meat is almost tender. Quarter potatoes and carrots, add to pan with onions, parsnips and rutabagas. Cover; return to boiling. Reduce heat and simmer 15 minutes. Cut cabbage into wedges; add to pan. Cover and cook 15 to 20 minutes more, or until meat and vegetables are tender. Transfer meat and vegetables to platter. Season with salt and pepper.