Contributed by Jennifer Peachey (from "One-Pot Vegetarian Cooking"

Serves 4

Ingredients

1 bunch beets (about 1 lb)
2lbs potatoes, cut into 2-inch cubes
1 ½ pounds cabbage, thinly sliced
1 head of lettuce
¼ cup sour cream or plain yoghurt
½ tsp caraway seeds
1 tsp salt
½ tsp pepper
1 tbsp vegetable oil
1 tsp dried dill
2 tsp grainy mustard
1 ½ tbsp red wine vinegar
¼ cup diced onion

Instructions

Cut off both ends of the beets and peel them. Cut into wedges no more than ˝ inch thick. Place 1” of water in the bottom of a large pot fitted with a steamer rack. Place the beets on one side of the steamer and the potatoes on the other. Pile the cabbage on top of the potatoes. Bring the water to a boil, cover, and cook over medium heat until the potatoes and beets are tender.

Line a large plate with the lettuce leaves. In a medium bowl toss the cabbage with 2 tbsp sour cream, the caraway, Ľ tsp each salt & pepper. Pile the cabbage on one-third of the platter. Add the cooked potatoes to the same bowl and toss with the vegetable oil, 2 tbsp sour cream, the dill, mustard, ˝ tsp salt and Ľ tsp pepper. Place beside the cabbage. Add the beets to the bowl. Toss with the balsamic vinegar and Ľ tsp salt. Place beside the potatoes. Sprinkle with onion and serve immediately. Serve with pumpernickel or whole grain bread and a favorite cheese. Pass oil and vinegar dressing for the lettuce leaves.

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