Roasted Cabbage with Horseradish Cream

  • Serves

    serves 4

  • Cook

    45 minutes


By Amy Thielen

Published on December 5, 2017

In this buttery, creamy side dish, dry white vermouth and freshly grated horseradish help to make wintry cabbage lively and robust. In Finland, a splash of barley or rye syrup would be added to enhance the cabbage’s natural sweetness; Finnish-Americans are likely to use more widely available dark corn syrup. Cut into large wedges, the peaks turn brown and crispy while the inside layers soften in the cream.

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  • 1 medium (2¼ lb.) green cabbage
  • 1 12 cups heavy cream
  • 13 cup freshly grated horseradish (1½ oz.)
  • 13 cup dry white vermouth
  • 1 tsp. kosher salt, plus more as needed
  • 34 tbsp. (1½ oz.) unsalted butter, cut in small pieces


Step 1

Preheat the oven to 450°. Remove a few of the large outermost leaves from the cabbage. Rinse the leaves, and place them around the perimeter of a wide, shallow stovetop-safe baking dish or small Dutch oven so they come partially up the sides (don’t worry if they don’t cover the whole surface). Cut the remaining cabbage into 6 wedges. Arrange these tightly with their points facing up in the baking dish.

Step 2

In a medium bowl, whisk the cream, horseradish, vermouth, corn syrup, and ¾ teaspoon salt; pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.

Step 3

Set the dish on a burner over high heat. Let it cook until the cabbage steams to a brighter green and looks slightly wilted at the edges, 4–6 minutes. Remove the cover, and using a turkey baster or a large spoon, drizzle the tops of the wedges with the cream mixture.

Step 4

Transfer to the hot oven, uncovered, and roast, basting once halfway through, until the cabbage is tender and caramelized at the tips, 35–40 minutes. Serve immediately.

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