Boiled potatoes, and steamed red cabbage and carrots served with a fresh horseradish and dill melted margarine, and chilled applesauce!
6 med. russet potatoes
2 lbs. red cabbage
6 med. carrots
1 stick margarine (salted); if not salted, then add a little salt
2 T. fresh grated horseradish
1 t. dried dill weed
1 jar chilled applesauce (Mott’s brand is gluten-free)
Peel potatoes, then cut each in half from end to end, then crosswise into 3rds. Place in large saucepan with salted water to cover by 2 inches. Bring to boil, then cook at soft boil, uncovered, till fork-tender. Drain.
Meanwhile, remove outer soiled leaves of cabbage. Cut in half through the core, then cut each half into 4 wedges, leaving core intact.
Peel carrots and cut ends off. Cut in half crosswise, then in quarters from end to end.
Now, place cabbage wedges, sides down, in steamer. Place carrots on top of and around cabbage. Salt lightly. Cover tightly and steam till tender, 10-15 minutes. There’s no need to stir vegetables while they’re steaming. If covered tightly, all will steam sufficiently.
In small saucepan melt 1 stick margarine. Add horseradish and dill weed. Stir well, then cook till bubbly and hot. Remove from heat.
To serve: Place potatoes, cabbage and carrots on platter. Stir melted margarine well, then pour into a small cup to be served among diners, allowing each person to spoon their own sauce over the vegetables they choose.
Serve with chilled applesauce.
Notes: These vegetables are particularly complimentary to each other. The applesauce adds a sparkling contrast—cool, sweet and tart.
The reason we don’t remove the core from the cabbage is to keep each wedge intact while cooking. When eating, just cut around it.
This is a simple meal with simple flavors, but all is good. Not every meal has to contain every herb and spice and loads of ingredients. This is one of those simple pleasure meals.