8 Servings
1 sm Head cabbage
2 t Prepared horseradish
1 lb Small red potatoes
1/4 c Butter
2 T Green onions/scallions
1/8 t Salt
1/8 t Pepper
Water
In Dutch oven, place steamer basket over 1/2 inch deep water (water
should not touch basket.) Cut cabbage (about 1 1/2 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.
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