Braised Cabbage with Horseradish Cream

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

1 small head of green cabbage (about 1 ¼ pound) (see photograph)

¾ cup (180ml) heavy cream

2 heaped TBS freshly grated, or prepared horseradish

¼ cup (60ml) chicken or vegetable stock (original recipe called for vermouth)

salt

black pepper

½ tablespoon butter, cut into small pieces

Note: Ingredients may have been altered from the original.

Directions at theenglishkitchen.co

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