Steamed Root Vegetables and Cabbage with Dill

1. 1

   In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled.

2. 2

   Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner.

3. 3

   Arrange a leaf on each of 4 plates.

4. 4

   Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use.

5. 5

   In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste.

6. 6

   Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.