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braised cabbage with horseradish cream

Creamy Braised Cabbage with Horseradish Cream Delight

This braised cabbage with horseradish cream transforms a humble vegetable into a creamy, mouthwatering side that’s perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Base
  • 1 head Fresh green cabbage Chopped into wedges
  • 2 tablespoons Unsalted butter Dotted on top
For the Creamy Sauce
  • 1 cup Heavy cream Or fat-free half-and-half for a lighter version
  • 2 tablespoons Horseradish Freshly grated or prepared, adjust for spice
  • 1/2 cup Dry white vermouth or white wine Any dry white wine can substitute
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black pepper To taste
Optional Enhancements
  • 1 cup Cooked bacon Crispy pieces for added flavor
  • 1/2 cup Ricotta cheese For creaminess

Equipment

  • Dutch oven
  • Oven
  • Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C). Remove any wilted leaves from the cabbage, rinse, and place outer leaves in a baking dish. Cut cabbage into 8 wedges and arrange over the leaves.
  2. In a bowl, whisk heavy cream, horseradish, vermouth, salt, and pepper until combined. Pour over cabbage wedges and dot with butter.
  3. Cover tightly and cook on high heat on the stove for 4 to 6 minutes until cabbage is bright green and starts to wilt.
  4. Transfer to the oven and roast for 35 to 40 minutes, basting halfway, until tender with caramelized edges.
  5. Let cool slightly before serving. Enjoy your creamy cabbage with horseradish cream!

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 12gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 300mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

This dish can be made a day ahead and reheated for convenience. For a vegan option, substitute heavy cream and butter with cashew yogurt and vegan butter.

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