Prep.Time: 20 minues + simmering time
3 large Leeks, washed thoroughly
1 head Cabbage -- cut in 6 wedges
6 small Carrots -- peeled
6 medium Red Potatoes -- scrubbed
Cut off and discard most of the green tops off the leeks and then cut leeks in half crosswise so there are 6 equal pieces; drop into boiling water 2 minutes; refresh under cold water in a colander. In a large kettle, arrange leeks in one or two layers; add enough chicken broth to cover by 1". Heat to a simmer; simmer uncovered 10 minutes. Remove leeks to a covered bowl; set aside and reserve the cooking liquid.
Transfer leeks cooking liquid to the bottom of a large steamer. Place cabbage wedges (if used) in the steam basket; salt lightly; drizzle on melted butter. Heat to boiling; cover and steam over low heat about 20-25 minutes or until tender, basting frequently. Place cabbage in the bowl with the leeks; save cooking liquid.
Leave carrots whole if small, or halve them if large. Steam over the cabbage cooking liquid 20-25 minutes or until tender. Place carrots with other vegetables in the bowl; discard cooking liquid.
Leave potatoes whole; steam separateley over salted water for about 20 minutes or until tender.
Arrange vegetables on a warm serving platter; sprinkle with a few grindings of fresh black pepper and serve hot.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved