1 head savoy cabbage
3 tablespoons butter
2 teaspoons salt
2 cups heavy cream
1-2 tablespoons horseradish
1 teaspoon dijon mustard
Salt and pepper
1 tablespoon grapeseed oil
Cut the cabbage head in half. Remove core.
Pull off 4 to 6 of the larger outer leaves and set aside.
Julienne, or slice the remaining cabbage into ¼-inch wide slices.
Heat a large sauté pan over medium high heat. Add butter. When butter is melted, add the julienned cabbage in batches. Push sautéed batch off to the side of the pan and add more cabbage. Continue until all the cabbage is sautéed. Once all the cabbage is in the pan, season it with salt and pepper.
Add cream and bring up to a boil, then lower heat and simmer, until the cream has reduced by half and is thick enough to coat the cabbage. This will take 10-15 minutes, depending on pan size and temperature.
Add 1 tablespoon of horseradish and increase amount until desired spice level is achieved. Add mustard and stir to incorporate. Season with salt and pepper to taste. Take off the heat and place lid on pan. Hold covered until ready to plate.
Right before plating, make sure that the creamed cabbage is still hot and continue with the outer leaves. Cut the outer whole leaves into 1-inch strips.
Heat a sauté pan over medium-high heat and add just enough grapeseed oil to coat the bottom of the pan. Heat until the oil starts to “shimmer,” signifying it is hot enough. Add the 1-inch strips of cabbage. Add a touch of seasoning. Sauté for 30 to 60 seconds on one side. The leaves should be light golden brown on one side and just starting to soften. Remove from pan.
Place creamed cabbage in bowl with tongs. It is not necessary to scoop up remaining cream. Place caramelized strips of cabbage on top of creamed cabbage.