1 (4 lb.) corned beef brisket
6 med. potatoes
4 med. carrots, peeled
8 sm. onions
2 med. rutabagas, peeled and cut into chunks
1 lg. head cabbage

In a large pot, place the corned beef with juices and spices from package and add enough cold water to cover the beef. Bring to a boil, reduce heat and simmer covered about 2 hours or until meat is almost tender. Add onions, rutabagas and quartered carrots.

Cover and return to boiling. Simmer for 15 minutes. Add quartered potatoes, simmer for 15 more minutes. Cut cabbage into wedges, add to top of pot. Cover and cook another 15 to 20 minutes, until tender. Transfer meat and vegetables to a platter. Serves 8.