6 lb. cleaned turtle, cut into small chunks
10 medium potatoes, peeled and cut in half
10 carrots, peeled and cut into 2-inch pieces
1 large onion, sliced
1 medium head cabbage, cut into sixths
4 or 5 cans cream of celery soup
salt and pepper to taste

Shake turtle in flour and brown in large skillet. Put browned meat on bottom of large baking roaster. Put in potatoes, carrots and onion. Put the cabbage on top and pour soup over top of everything. Add salt and pepper to taste. Bake at 325° for 2 1/2 to 3 hours or until done. Serves 6 to 8 people.