Thursday, December 23, 2010

Wilted Cabbage with Mustard and Horseradish

I often fall in love with an ingredient or flavor for a while and try to incorporate it into dishes as often as possible. Ever since making cranberry relish at Thanksgiving, I've been a bit obsessed with horseradish. With the last head of green cabbage I went with a spicy, raw preparation so this time I wanted to try something warm and hearty, like the braised cabbage I made with my head of red cabbage. The butter makes the cabbage rich and silky, which is a really great contrast to the punch from the horseradish and grainy mustard. I could have used even more horseradish flavor, but my husband liked it as is (in general he likes things milder in flavor than I do). To add a little extra flavor, substitute your favorite beer for part or all of the water used to cook the cabbage and make the sauce. This is a great weeknight side dish that it takes less than half an hour from start to finish and goes well with many different proteins, especially pork chops or hearty sausage.

Wilted Cabbage with Mustard and Horseradish
from Gourmet, via Epicurious
serves 4

3 tablespoons unsalted butter
1 large onion, halved lengthwise and thinly sliced
2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12 cups)
3/4 teaspoon salt
1 cup water
1 tablespoon coarse-grain mustard
1 teaspoon bottled horseradish
1 teaspoon all-purpose flour

1. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.
2. Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper. 

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