Roasted Cabbage with Horseradish Cream
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.
- 1 medium (2¼ lb.) green cabbage
- 1 1⁄2 cups heavy cream
- 1⁄3 cup freshly grated horseradish (1½ oz.)
- 1⁄3 cup dry white vermouth
- 1 tsp. kosher salt, plus more as needed
- 3⁄4 tbsp. (1½ oz.) unsalted butter, cut in small pieces
- 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.
- 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.
- 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.
- 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.