Ingredients
- 2 pounds new or all purpose potatoes
- 1 pound carrots, peeled and cut into 1 inch lengths
- Half of a cabbage cut into 4 serving sized wedges
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- Possible accompaniments mustard, sour pickles, horseradish or horseradish sauce
Directions
Peel and cut the potatoes into quarters or eighths, depending on their size. Bring a large pot of salted water to a boil. Add potatoes and carrots and simmer for 20 to 25 minutes or until tender, but not falling apart. In a separate pot, in a vegetable steamer, steam cabbage wedges for 8 to 10 minutes or until just done, but still a bright green and crispy. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or sauce (see recipe below)
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