1 head cabbage
1 bunch carrots, cut and scraped
8 new potatoes, washed
2 lbs. corned beef or ham hocks
1/4 tsp. celery seed
1/4 tsp. pepper
8 sm. onions, peeled, not cut
2 green peppers
1 tsp. salt
1/2 tsp. paprika

Cut cabbage into 6-8 sections. Cut peppers into quarters or strips (seed and devein). Set aside.

In a large stock pot boil meat until well done. Allow water to evaporate until there's only 2 cups left with meat. Add vegetables to pot. Sprinkle with seasonings. Boil until potatoes and carrots are done, about 30 minutes. Remove from pot and serve in family size platter with cracklin' bread.