Savory Red Cabbage & Red Potatoes
Yield
8 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cabbage
head |
*
|
| 2 | teaspoons |
horseradish
prepared |
|
| 1 | pound |
red skinned potatoes
small |
|
| ¼ | cup |
butter
|
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cabbage
head |
*
|
| 1E+1 | ml |
horseradish
prepared |
|
| 453.6 | g |
red skinned potatoes
small |
|
| 59 | ml |
butter
|
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
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 to 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.
