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Tasting Notes
Down-home cabbage meets thick, luxurious cream in this decadent dish.
It’s very different from your typical creamed spinach because the toothsome cabbage keeps its bite and its texture doesn’t get lost in the luscious sauce. Peppery, acidic horseradish kicks right through the richness of the dish. The zesty creamed cabbage is artfully topped with caramelized strips of cabbage, which bring not only their toasty, sweet, fresh flavor, but also a desirable contrasting texture as well.
Tips & Techniques
- Give it a kick. The bright, acidic flavors of the horseradish will diminish as they cook – wait until you’re finished cooking the cabbage before you add the horseradish.
- Stir-crazy. Stir the creamed cabbage constantly as it cooks down. This will promote even cooking and prevent the cream from burning on the bottom of the pan.
- Go with grapeseed oil. Due to its high smoke-point, grapeseed oil can get very hot without burning. This makes it perfect for caramelizing the cabbage strips that top the dish.
- Make-ahead tip. If you’re not serving the creamed cabbage right away, transfer it to a smaller pot and cover with parchment or wax paper to prevent it from thickening too much or drying out. For maximum crispness, make sure not to caramelize the cabbage strips until the very last minute.
Don’t have time to braise beef? An equally delicious, but much faster steak to prepare, also marries perfectly with these beets and horseradish creamed cabbage. Learn to cook perfect steaks, every time, in our cooking class.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Rubber spatula. This is the best tool for gently stirring the creamed cabbage in the hot pan – a metal spatula would break up the delicate julienned cabbage leaves.
The list below includes all the equipment you’ll want to make this dish.
Large sauté pan
Rubber spatula
Medium sauté pan
Cutting board
Knife
Tongs
Serves: 4
Total Time: 1 hour
Active Time: 30 minutes
- Cut the cabbage head in half. Remove core.
- Pull off 4 to 6 of the larger outer leaves and set aside.
- Julienne, or slice the remaining cabbage into ¼-inch wide slices.
- Heat a large sauté pan over medium high heat. Add butter. When butter is melted, add the julienned cabbage in batches. Push sautéed batch off to the side of the pan and add more cabbage. Continue until all the cabbage is sautéed. Once all the cabbage is in the pan, season it with salt and pepper.
- Add cream and bring up to a boil, then lower heat and simmer, until the cream has reduced by half and is thick enough to coat the cabbage. This will take 10-15 minutes, depending on pan size and temperature.
- Add 1 tablespoon of horseradish and increase amount until desired spice level is achieved. Add mustard and stir to incorporate. Season with salt and pepper to taste. Take off the heat and place lid on pan. Hold covered until ready to plate.
- Right before plating, make sure that the creamed cabbage is still hot and continue with the outer leaves. Cut the outer whole leaves into 1-inch strips.
- Heat a sauté pan over medium-high heat and add just enough grapeseed oil to coat the bottom of the pan. Heat until the oil starts to “shimmer,” signifying it is hot enough. Add the 1-inch strips of cabbage. Add a touch of seasoning. Sauté for 30 to 60 seconds on one side. The leaves should be light golden brown on one side and just starting to soften. Remove from pan.
- Place creamed cabbage in bowl with tongs. It is not necessary to scoop up remaining cream. Place caramelized strips of cabbage on top of creamed cabbage.
Here is a great way to turn this dish into a meal
Swedish meatballs & horseradish-creamed cabbage
We love these Swedish meatballs made by mixing veal or pork, breadcrumbs, milk, and egg. Season the mixture with black pepper, allspice, nutmeg and salt. Brown the meat mixture in a sauté pan. Remove from pan and then make the creamed cabbage in same pan. Add the meatballs back in at the last minute for a balanced and flavorful dish.