1 pound cabbage

2 cupfuls carrot cubes

2 cupfuls diced turnips

1 quart canned or stewed tomato

3 onions, sliced Bit of bay leaf

1 cupful diced celery, or 1 teaspoonful celery seed Hock end of a ham 1 cupful brown or uncoated rice Cloves 6 peppercorns

Quarter the cabbage and place it with the other vegetables and the rice alternately in a crock or deep casserole, putting the ham end (from which the skin has been removed) in the middle, together with the spices, tied in a bit of muslin. Cover with boiling water and cook very gently for three hours in a slow oven.