8 scraped sm. new potatoes
3 scraped med. carrots, halved crosswise
1 tsp. salt
1 1/2 lb. head cabbage, quartered
1/4 tsp. salt
1 (12 oz.) can corned beef, chilled, then quartered
1/4 c. melted butter
1/3 c. snipped parsley
1/3 c. mayonnaise
1 tbsp. prepared mustard
1 tbsp. drained bottled horseradish

In large skillet, chicken fryer or Dutch oven, place 1/2 inch water; heat. Add potatoes, carrots, and 1 teaspoon salt; cover and cook 10 minutes. Push potatoes and carrots to side of skillet; place wedges of cabbage in bottom of skillet; sprinkle with 1/4 teaspoon salt. Cook covered 10-15 minutes or until almost tender. Top with quartered corned beef. Cook, covered, 5 minutes. Drain; pour melted butter over all. Sprinkle with parsley. Serve with mustard sauce made by combing mayonnaise, mustard, and horseradish. Makes 4 servings.