8 new potatoes
3 c. frozen mixed vegetables (carrots, broccoli, cauliflower)
1 c. diced and fully cooked ham
2 c. coarsely shredded cabbage
1/2 c. creamy buttermilk salad dressing

Half or quarter potatoes. In a 3 quart saucepan cook potatoes in 3 cups boiling salted water for 12 minutes. Add vegetables and ham; return to boiling. Add cabbage. Cover and simmer for 3 minutes more or until cabbage is crisp-tender.

Drain. Stir in dressing. Cool slightly. Meanwhile, line an 8 cup bowl with cabbage leaves, if desired. Transfer vegetables and ham mixture to cabbage lined bowl. Serve immediately. Makes 6 to 8 side-dish servings.