Roasted Cabbage with Horseradish Cream


Active: 15 min. • Total: 45 min.

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

1½ cups heavy cream

1/3 cup freshly grated horseradish (1½ oz.)

1/3 cup dry white vermouth

1 Tbsp. dark corn syrup

¾ tsp. kosher salt, plus more as needed

3 Tbsp. (1½ oz.) unsalted butter, cut in small pieces

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.

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.

Set the dish on a burner over high heat. Let it cook until the cabbage

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