4 medium sized potatoes 4 small carrots 4 turnips 6 small onions 1/2 small cabbage 1-1/2 tablespoons vegetable butter Salt to taste Quarter the peeled carrots and turnips. Add the onions whole, and put into a sauce pan with water to cover. Add the salt and bring to a boil. Separate the leaves of the cabbage, drop into boiling water and let boil for 5 minutes. Drain, and add to the vegetables. When the carrots are about half cooked, add the potatoes cut into halves, and the vegetable butter. Salt to taste and let cook gently until all the vegetables are thoroughly done. To dish up, lay the cooked cabbage first on the center of the platter; then arrange the vegetables around the cabbage, a carrot, a turnip, an onion, a potato, etc., having them so arranged that the points turn away from the cabbage. Pour over a few spoonfuls of the broth from the cooked vegetables and serve. A slice of nut food may be served with each order if available.