4 quarts cooked cabbage 4 quarts cooked potato 2 quarts cooked turnip 2 quarts cooked beet 1 cup chopped parsley

1 cup chopped onion

1 cup chopped green pepper

3 tablespoons salt

1 cup drippings

3 cups stock

Chop ingredients coarsely, or cut in small cubes. Cook onion and pepper in drippings slowly, until softened. The proportion of vegetables may be varied to suit convenience. Mix ingredients thoroughly, put into casseroles or baking dishes; bake forty-five to sixty minutes.