My Grandmother’s Creamy Cabbage with Horseradish and Nutmeg


This is THE cabbage recipe for people who don’t like cabbage. It’s crisp-tender and flavorful. The horseradish and nutmeg are the game-changers for this dish.

Cooking  Time

15 minutes

Preparation Time

5 minutes

Servings

a 1-pound head of cabbage will make about 6 servings.

Equipment

  • Sauté pan with lid
  • knife
  • cutting board
  • stir spoon

Ingredients

  • Green cabbage (the light green type that looks like iceberg lettuce)
  • A whole, white or yellow onion
  • 1 or 2 Tablespoons Horseradish Sauce (find this in the condiments section of the store- near the mayo and the tartar sauce) (Could you use mayo and shredded horseradish? You could, but it won’t taste the same. Is this creamed horseradish? No!)
  • Salt to taste
  • Pepper to taste (fresh ground is best!)
  • Nutmeg- just a pinch- like a very small green pea. This is one of the few times I would suggest using 1/16th or 1/8th teaspoon

Directions

  1. Cut the cabbage into wedges or slices; it doesn’t matter which. (There is no need to chop or dice or shred it, though. We are not making slaw or sauerkraut!)
  2. Cut the onion in half and then into thick strips. Again, don’t dice it. Try to make it the same type of cuts you used with the cabbage.
  3. Put the cabbage and onion pieces into a  covered sauce pan and add a little bit of water — just to cover the bottom of the pan maybe about 1/2 inch or so at the most. We are basically steaming this dish, and since both the cabbage and the onion contain a lot of water, we don’t want the cabbage to swim in water. We do want enough water in there to steam and to use to make the sauce for the cabbage and onion.
  4.  Sprinkle salt and pepper over the cabbage. You can always add more later, so don’t over do it, but use enough to give the cabbage a good flavor.
  5. Cover the pan.
  6. Turn heat to medium and bring to a boil and then turn heat down and simmer the cabbage until crisp-tender (not mushy and not crunchy). This could be 10 to 20 minutes, depending upon the amount you are making and what “medium” means on your stove and depending upon the texture that you want.
  7. Drain extra liquid if there is too much. You want only about a tablespoon or two.
  8. Then add the horseradish sauce and nutmeg and stir. Horseradish sauce can be intense, so if you haven’t used it before, maybe start with 1/2 to 1T, stir, and taste. Add until it is flavorful but doesn’t totally take out your sinuses!!

 

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