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