Savory red cabbage and red potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head cabbage |
| 2 | teaspoons | Prepared horseradish |
| 1 | pounds | Small red potatoes |
| ¼ | cup | Butter |
| 2 | tablespoons | Green onions/scallions |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Water | ||
Directions
In Dutch oven, place steamer basket over ½ inch deep water (water should not touch basket.) Cut cabbage (about 1½ pounds) into 6 wedges and quarter potatoes. Place cabbage and potatoes in basket, cover tightly and heat water to boiling. Reduce heat to medium-low and steam 20-30 minutes or until tender. Meanwhile, in a 1 cup glass measure, combine butter, sliced green onions, horseradish, salt and pepper. Microwave on high 45 seconds or until butter is melted.
Drizzle over vegetables.
Source: National Live Stock and Meat Board
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