This is a promo recipe card from Spartan Produce that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

FRESH IDEAS

CORNED BEEF AND CABBAGE BOILED DINNER

4 lbs. corned beef
6 to 8 medium-sized fresh potatoes
6 to 8 medium-sized fresh carrots cut in half
6 to 8 medium-sized fresh onions
2 cups cubed fresh turnips
1 medium-sized head cabbage, cut into wedges

Cover corned beef with water in a kettle; simmer slowly until tender (about 4 hours). DO NOT BOIL. Remove meat from the broth onto a hot platter. Add potatoes, carrots, onions, and turnips; boil until tender, about 20 minutes. Add the cabbage during the last 10-15 minutes of cooking, depending on the age of the cabbage. Arrange vegetables on the hot platter around the corned beef. YIELD: 6 to 8 servings.