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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
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.