Savory cabbage with red potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head cabbage, 1 1/2 pound, in 6 wedges |
| 1 | pounds | Small red potatoes, quartered |
| ¼ | cup | Butter |
| 2 | tablespoons | Sliced green onions |
| 2 | teaspoons | Prepared horseradish (up to 3) |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
SAUCE
In Dutch oven, place steamer basket in ½" water (water should not touch the bottom of the basket).
Place cabbage and potatoes in basket Cover tightly and bring to a boil.
Reduce heat and steam 20-25 minutes until tender.
Meanwhile in 1 cup glass measure, combine sauce ingredients. Microwave on High for 45 seconds to 1 minute or until butter is melted. Drizzle over vegetables. Serve with Dijon Glazed Corned Beef.
Per ⅙ of Savory Cabbage and Red Potatoes AND Dijon Glazed Corned Beef: 417 caloires, 111 mg. cholesterol, 20 gr. fat, 262 mg. sodium, 32 g.
protein, 27 g. carbohydrate.
MC formatting by bobbi744@...
Recipe by: Lansing State Journal - Associated Press Posted to MC-Recipe Digest V1 #514 by Roberta Banghart <bobbi744@...> on Mar 13, 1997
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