Scrub all vegetables, remove root and stem ends. Do not peel vegetables, unless coated with wax. Cut onions into wedges. In a 6-quart Dutch oven or stockpot melt butter or margarine. For stock, add onions, carrots, potatoes, parsnips or turnips, cabbage, dillweed, salt, and pepper to butter or margarine. Cover and cook over low heat about 30 minutes or until vegetables are tender, stirring occasionally. Add 8 cups water. Bring mixture to boiling. Reduce heat. Simmer, covered, for 2 hours.