Trim fat from brisket.

Place brisket in a large stockpot; add water. Bring to a boil; cover, reduce heat, and simmer 2 hours or until tender. Remove brisket from pot, and set cooking liquid aside.

Place brisket in a large baking dish; drizzle with syrup. Bake, uncovered, at

400 degrees for 20 minutes.

Add onions and next 3 ingredients to stockpot; bring to a boil. Cover and cook 20 minutes. Add cabbage; cover and cook an additional 5 minutes or until the vegetables are tender. Yield: 10 servings (serving size: 3 ounces brisket, 2 onions, 4 carrot pieces, 2 potato quarters, 2 turnip quarters, and 1 cabbage wedge).

Per serving: 598 Calories; 32g Fat (49% calories from fat); 35g Protein; 42g Carbohydrate; 115mg Cholesterol; 341mg Sodium

platter. Thinly slice brisket, and place on platter.