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1 lb. brisket of beef
2 onions
1 small turnip
1 stalk celery
2 carrots
2 potatoes
1/2 head cabbage
salt and pepper to taste

Cover beef with water. Simmer 3 to 4 hours. Remove to
hot dish and keep hot. Save broth. Peel onions. Peel and
grate potatoes. Cut up celery. Wash and cut cabbage into
chunks. Cook onions, turnip, carrots and potatoes in the broth
until soft (about 1/2 hour). After first 15 minutes of cook-
ing, add the cabbage and seasoning to the broth over low heat.
Serve vegetables and meat together. Yield: 2 large servings,
425 calories per serving.

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