I don’t really like cabbage, but roasting it turns the overly-tart vegetable into something quite tasty. Add homemade horseradish cream and it’s really special.
Roasted Cabbage with Horseradish Creme
Found here
1/2 medium cabbage, cut into slices or wedges
1 T extra-virgin olive oil
1/2 T salt, divided
1/2 t ground pepper, divided
1/2 c reduced-fat sour cream
1 T prepared horseradish
Preheat oven to 450F. Place cabbage on a rimmed baking sheet lined with aluminum foil. Brush cut sides with oil. Sprinkle with 1/4 t each salt and pepper. Roast, flipping once halfway through, until crispy on the outside and tender on the inside, 20 to 25 minutes. Meanwhile, combine sour cream, horseradish and the remaining salt and pepper in a small bowl. Serve the cabbage with the horseradish cream.