Horseradish Braised Cabbage
This Horseradish Braised Cabbage
Ingredients
- 1 head green cabbage
- 1/2 cup 2% or whole milk
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1/3 cup dry white wine
- 1/3 cup horseradish
- 1/2 tsp salt
- Freshly cracked pepper
Instructions
- Preheat oven to 450 degrees.
- In a large Dutch oven pan, line the pan with the peeled outer leaves of the head of cabbage. These serve as a little nest that will help prevent burning.
- Slice the head of cabbage in two, then quarter each half. You'll end up with eight wedges of cabbage. Do your best to keep the root intact on each wedge.
- Arrange cabbage wedges in pan doing your best to keep the pointed ends turned up. It's ok if you need to squeeze in the last few wedges.
- Combine the milk, cream, stock, wine, horseradish, and salt and pepper in a bowl. Pour over cabbage.
- Cover pan and set over medium heat. Allow cabbage to steam lightly for about 5 minutes.
- Transfer pan without its lid to the oven Continue cooking for about 55 minutes, basting the cabbage once during its cook time. Cabbage should be tender, fragrant, and lightly browned.
Notes
Recipe slightly adapted from Amy Thielen's recipe via Saveur.