4 lb. corned beef
4 med. raw potatoes, peeled
4 med. carrots
4 med. onions
3 parsnips
2 med. rutabagas
1 head cabbage

Place meat in a Dutch oven. Add water to cover meat. Bring to a boil; reduce heat and simmer, covered, about 2 hours or until meat is almost tender. Quarter potatoes and carrots; peel and cut parsnips and rutabagas into large chunks; add to pan with onions. Cover and return to boiling. Reduce heat and simmer 15 minutes. Cut cabbage into 8 wedges; add to pan. Cover and cook 15-20 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a platter. Serves 8.