Get ready to transform the humble cabbage into a mouthwatering masterpiece that will make your taste buds dance! This isn't just another boring vegetable side dish - it's a culinary adventure that combines the rich, tender braised cabbage with a bold, creamy horseradish sauce that will have everyone at your table begging for seconds. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head green cabbage, chopped
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
Instructions
- Prepare all ingredients by washing and chopping the cabbage into roughly 1-inch pieces. Slice the onion thinly and mince the garlic cloves.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add sliced onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring continuously to prevent burning and release aromatic flavors.
- Add chopped cabbage to the skillet, stirring to combine with onions and garlic. Season generously with salt and freshly ground black pepper.
- Pour vegetable broth over the cabbage mixture, ensuring it's evenly distributed. Reduce heat to low, cover the skillet, and let the cabbage braise slowly.
- Cook the cabbage for 25-30 minutes, stirring occasionally, until the cabbage becomes tender and most of the liquid has been absorbed. The cabbage should be soft but not mushy.
- While the cabbage is braising, prepare the horseradish cream by mixing sour cream and prepared horseradish in a small bowl. Taste and adjust seasoning as needed.
- Once cabbage is fully cooked, remove from heat and let rest for 2-3 minutes. Transfer to a serving dish and dollop horseradish cream on top or serve on the side.
- Serve hot as a side dish, garnishing with additional black pepper or fresh herbs if desired. The dish pairs well with roasted meats or as a standalone vegetable course.
Tips
- Choose a fresh, firm cabbage with crisp, bright green leaves for the best texture and flavor.
- Don't rush the braising process - low and slow is the key to tender, melt-in-your-mouth cabbage.
- Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent burning.
- For extra depth of flavor, consider adding a splash of white wine or apple cider vinegar to the broth.
- The horseradish cream is versatile - adjust the amount of horseradish to suit your heat preference.
- If the cabbage starts to stick, add a small amount of water or additional broth to prevent burning.
- Let the cabbage rest for a few minutes after cooking to allow the flavors to meld together.
- This dish tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
