Roasted Cabbage with Horseradish, Cream and Maple


1 medium cabbage
3/4 Cups heavy cream
1/4 Cup horseradish
1/4 Cup dry vermouth
1 Tbsp Runamok Bourbon Barrel Maple Syrup
Salt and pepper
3 Tbsp butter cut into pieces



Preheat oven to 400°F.  Remove any wilted leaves from the outer layers of the cabbage, then cut it into wedges, removing the center core. Place the wedges, cut side up in a wide, oven-proof pot. The pieces should be fairly snug.

Whisk together the cream, horseradish, vermouth, and maple syrup in a small bowl, and then pour over the cabbage. Season with salt and pepper, then dot with the pieces of butter. Put a lid on the pot and cook on the stove on medium-high heat. Bring to a boil and let the cabbage steam in the pot until the leaves have wilted a little, about 8 minutes. Remove the lid and take the cabbage off the heat. Tilt the pot to gather some of the cream to baste over the tops of the cabbage. Transfer the pot to the oven, uncovered and bake until the center of the cabbage wedges are tender and the tops have started to brown a little, about 35 minutes. Keep an eye on the liquid and add some extra cream if the pot gets too dry.

This cabbage dish is delicious with pork chops or sausage.

Recipe from Runamok Maple Syrup