1 tsp. instant minced onion
1 tsp. salt
1/8 tsp. pepper
1/2 sm. head cabbage, cut in wedges, cored
2 lg. carrots, pared in half
1 (16 oz.) can white potatoes
1 (12 oz.) can corned beef, chilled and sliced
1 tbsp. chopped parsley

In large 10 inch skillet add onion, salt, and pepper to 2 cups water; bring to boil. Add cabbage wedges and carrot sticks, cover; bring to boil; reduce heat and simmer 15 minutes. Remove cover; add potatoes and corned beef. Cover, continue to cook 5 minutes or until cabbage is tender. To serve alternate cabbage wedges and corned beef in center of warm serving platter. Mound carrots and potatoes around edge. Sprinkle potatoes with parsley. Serve with mustard if desired. Makes 4 servings.