|Carrots||20 Small, pared|
|Butter/Margarine||2 Tablespoon, melted|
|Cabbage wedges||6 Small|
|Canned vienna sausage||8 Ounce, drained (2 Cans Of 4 Ounce Each)|
|Instant mashed potatoes||2 Cup (32 tbs) (5 Servings, Hot Fluffy)|
|Seasoned pepper||To Taste|
|Bottled french dressing||3 Ounce (Use Warm)|
About 30 minutes before serving: In Dutch oven, in about 1 inch salted water, on rack, simmer carrots 15 minutes or until tender-crisp; remove to heated platter; pour melted butter over them; keep warm.
In same Dutch oven, simmer cabbage wedges for 5 minutes or until tender-crisp; drain; add to platter.
In same Dutch oven, in butter, saute sausages until nicely browned on all sides.
Mound potatoes in center of platter.
Sprinkle carrots and cabbage with seasoned pepper; stick sausages into potatoes.
Pass dressing to pour over cabbage wedges.