Roasted Cabbage with Horseradish Sauce

Happy St. Patrick’s Day to you,
Happy St. Patrick’s Day to you,
Happy St. Patrick’s Day dear … ummmm… you all….
Happy St. Patrick’s to you.

Cabbage. Again.

But after the 17th, cabbage will be just plain old, boring cabbage. For now, it’s celebration food.


And a note on the sauce: When thinned with a bit of olive oil, it makes a pretty amazing salad dressing. FYI.

Roasted Cabbage Steaks with Horseradish Sauce
Sources: Everyday Maven and Epicurious
Printable Recipe

1 head cabbage, outer leaves removed and sliced into 1″ thick slices
non-stick spray
1 clove garlic, peeled
salt, pepper

1/2C sour cream  (alternate: greek yogurt)
3T prepared horseradish
1T chopped fresh chives
1T honey
1tsp red wine vinegar
salt, pepper

Preheat oven to 400. Slice cabbage into 1″ slices.
Spritz baking sheet with no-stick spray (and/or line with parchment paper).
Lay cabbage slices onto sheet in a single layer. Rub each slice with the clove of garlic. Sprinkle with salt and pepper.
Bake at 400 for 25 minutes. Carefully flip each slice and bake for additional 25 minutes, until browned and tender.
Remove from oven and serve with sauce.

To make the sauce:
Combine sour cream (or yogurt) horseradish, chives, honey, and vinegar in a small bowl. Whisk together. Taste and add salt and pepper to taste. Serve immediately. It will separate slightly so you may need to whisk it a bit before serving if you make it ahead of time. Store leftovers in the fridge.


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