Description
This braised cabbage with horseradish cream is a rich and flavorful side dish that transforms simple ingredients into something spectacular. Tender, buttery cabbage is slowly braised in a creamy sauce infused with the bold kick of horseradish and a touch of white wine for depth. Perfect as a side for roasted meats, seafood, or even on its own, this dish is a comforting and elegant addition to any meal.
Ingredients
Scale
- 1 head of green cabbage (about 2 ¼ pounds)
- 1 ½ cups heavy cream
- ⅓ cup freshly grated or prepared horseradish
- ⅓ cup dry white vermouth or white wine
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon unsalted butter, cut into small pieces
Instructions
- Prepare the Cabbage
- Remove any tough outer leaves from the cabbage.
- Cut the cabbage into four wedges, keeping the core intact to hold them together.
- Sauté the Cabbage
- Heat a large braising pan or skillet over medium heat.
- Add the butter and let it melt.
- Place the cabbage wedges cut-side down and cook for 3-5 minutes per side until lightly browned.
- Deglaze with Wine
- Pour in the white vermouth or wine, scraping up any browned bits from the bottom.
- Let it simmer for 2-3 minutes to slightly reduce.
- Add the Cream & Braise
- Lower the heat and pour in the heavy cream.
- Season with salt and black pepper to taste.
- Cover and simmer for 25-30 minutes, until the cabbage is fork-tender.
- Incorporate the Horseradish
- Stir in the grated horseradish, ensuring it’s well combined.
- Taste and adjust seasoning if needed.
- Serve & Enjoy
- Transfer to a serving dish, spooning the creamy sauce over the cabbage.
- Serve warm as a side dish to meats, seafood, or enjoy on its own.
Notes
- For extra richness, add a sprinkle of Parmesan cheese before serving.
- Prefer a thicker sauce? Let the dish simmer uncovered for the last 5 minutes.
- Use fresh horseradish for the best flavor, or adjust the amount to taste.
- Pair with roasted meats or seafood for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: European-inspired