Serve with a hearty mustard or bottled creamy horseradish sauce. 2 (1 1/2" long) bay leaves 2 lg. cloves garlic 8 med. size red skinned potatoes 1 lg. rutabaga (yellow turnip, about 2 lb.), peeled & cut in 1 1/2" chunks 8 white onions (about 1 lb.), peeled 1 head green cabbage (about 2 1/2 lb.), cut in 8 wedges 6 lg. carrots, cut in chunks 4 lg. parsnips, peeled & cut in chunks

1. Put pork, bay leaves, garlic and 4 quarts water into a large pot. Bring to a boil, reduce heat, partially cover pot and simmer 1 hour.

2. Add potatoes, rutabaga and onions. Cover and simmer 30 minutes or until meat and vegetables are tender.

3. Lift meat to cutting board and vegetables to a large serving platter. Cover both tightly with foil to keep warm.

4. Add cabbage, carrots and parsnips to pot. Cover and simmer 20 minutes or until tender.

5. Add vegetables to platter. Discard bay leaves. Slice pork and serve on platter with the vegetables. Makes 8 servings.