We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
When I cook this, I do it in my largest stovepot, 10 or 15-quart. Usually 2 hunks of corned beef and 2 cabbages, plus the rest. I've never included rutabaga. Parsnips are always a good idea but you have to remember that they cook fast. Parsnips are delicious with their menthol tang.
What rutabagas can bring to the party is they can cook a long time without falling apart like potatoes can and they taste good. They are excellent in stews or with other root veggies roasted in the oven and they are great all by themselves. I like them mashed (not creamy, lumps OK) with half teaspoon of sugar and a couple pats of real butter.
Whenever we had been at sea too long and the Ship's Store needed to get rid of all the old poguey bait (candy to you non-sailors), they would have New England Boiled Dinner. All hands ate candy bars, smoked almonds and had bug juice to wash it down. At Captain's Call, someone complained about not having a choice when that vile concoction was served. Next time, we got a choice between New England Boiled Dinner and....Liver!
Yum! Why is it that the cooks at my local diner then spread peas all over the nice plate? I told the owner he should serve it in trenchers, if that's how he thinks we like our food. Not banned for life yet, but, but I'm edging closer.