| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Cabbage, Holidays, Not sent, Potatoes, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
sm |
Head cabbage, 1 1/2 pound, in 6 wedges |
| 1 |
lb |
Small red potatoes, quartered |
| 1/4 |
c |
Butter |
| 2 |
tb |
Sliced green onions |
| 2 |
ts |
Prepared horseradish (up to 3) |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
SAUCE
In Dutch oven, place steamer basket in 1/2" 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 1/6 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@sojourn.com
Recipe by: Lansing State Journal - Associated Press Posted to MC-Recipe
Digest V1 #514 by Roberta Banghart <bobbi744@sojourn.com> on Mar 13, 1997
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”