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
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)
Possible accompaniments mustard, sour pickles, horseradish or horseradish sauce .