Country Dinner Recipe
Ingredients
| Carrots | 20 Small, pared | |
| Butter/Margarine | 2 Tablespoon, melted | |
| 5 or 6 small wedges of green cabbage | ||
| Butter/Margarine | 2 Tablespoon | |
| 2 4-ounce cans Vienna sausage, drained | ||
| 5 servings hot fluffy instant mashed potatoes | ||
| Pepper | 1 To taste, seasoned | |
| Warm bottled French dressing | ||
Directions
About 30 minutes before serving: In Dutch oven, in about 1 inch salted water, on rack, simmer carrots 15 minutes or until tender-crisp; remove to heated platter; pour melted butter over them; keep warm.
In same Dutch oven, simmer cabbage wedges for 5 minutes or until tender-crisp; drain; add to platter.
In same Dutch oven, in butter, saute sausages until nicely browned on all sides.
Mound potatoes in center of platter.
Sprinkle carrots and cabbage with seasoned pepper; stick sausages into potatoes.
Pass dressing to pour over cabbage wedges.
In same Dutch oven, simmer cabbage wedges for 5 minutes or until tender-crisp; drain; add to platter.
In same Dutch oven, in butter, saute sausages until nicely browned on all sides.
Mound potatoes in center of platter.
Sprinkle carrots and cabbage with seasoned pepper; stick sausages into potatoes.
Pass dressing to pour over cabbage wedges.
Chef
