Back in December I spent a few days in Seattle. I was very excited to check out new restaurants and in particular Renee Erickson’s Bateau
, considered one of the top new spots in Seattle. It’s a steak restaurant but the side dishes are no less glamorous than the exquisite cuts of heritage breed, grass fed and finished beef. One of my favorite dishes was the Cava-Butter Poached Cabbage with Horseradish, Chives and Ikura. I have no idea what the actual recipe is, but decided to recreate it as best as I could.
Cabbage is a terribly under appreciated vegetable. Given a bit of care, it can turn into something really special. In this case, the buttery braising liquid, the horseradish, herbal freshness of chives and pop of salmon roe are the equivalent of giving cabbage the royal treatment. It’s such a fine combination of flavors and textures, I really didn’t see the point in changing it up very much. I used Sauvignon Blanc instead of Cava, because it’s what I had open, but I think any wine with some acidity would actually be fine, if you have sparkling wine, by all means use it.
This dish is served at a steak restaurant, but I served it with halibut roasted in parchment
. The sweetness of the cabbage really complements the natural sweetness of fish and seafood. I think this dish would also go well with salmon, black cod, scallops or lobster. It’s about the most elegant way to enjoy cabbage so serve it with something prepared rather simply and let it show off a little.
Cabbage with Horseradish and Chives
Serves 4 – 6
1 small head green cabbage
2 Tablespoons unsalted butter
1/4 cup Sauvignon Blanc or sparkling wine
2 teaspoons prepared horseradish, or more to taste
1/4 teaspoon kosher salt
2 Tablespoons chopped chives
2 Tablespoons salmon roe, or more if desired
Discard any damaged outer leaves of the cabbage, quarter and remove the core. Chop the cabbage roughly, you should have about 8 cups.
Place the butter, wine and horseradish in a deep pot or Dutch oven and heat over medium-low heat. When the butter melts, add the cabbage to the pot. Stir then cover and cook over low heat for about about 15 minutes, stirring occasionally until the cabbage is tender and wilted. Add salt and stir.
Transfer to a serving platter, sprinkle with chives and top with salmon roe. Note: I get salmon roe at a Russian grocery store but look for it at seafood markets or gourmet shop. If you can’t find salmon roe, trout roe would work.