1 tsp. instant minced onion
1 tsp. salt
1/8 tsp. pepper
1/2 sm. head cabbage, cut in wedges and cored
2 lg. carrots, pared, halved and sliced lengthwise
1 (1 lb.) can white potatoes, drained
1 (12 oz.) can corned beef, chilled and sliced
1 tbsp. chopped parsley

1. In 10 inch skillet, add onion, salt and pepper to 2 cups water; bring to boiling.

2. Add cabbage wedges and carrot sticks. Cover and bring to boiling; reduce heat and simmer 15 minutes.

3. Remove cover and add potoates and corned beef slices.

4. Cover and continue cooking 5 minutes, or until cabbage is tender.

5. To serve: using wide, slotted utensil, alternate cabbage wedges and corned beef slices in center of warm serving dish. Mound carrots and potatoes around edge of dish. Sprinkle potatoes with parsley. Serve with mustard, if desired. Makes 4 servings.