Earthy Savoy cabbage meets the delicate sweetness of ripe pears in this unexpectedly delightful dish. The cabbage is first blanched to tender perfection, then gently caramelized to bring out its natural sugars before being enrobed in a luxurious cream sauce. A hint of horseradish adds a playful kick, making this side dish a symphony of flavors and textures that will elevate any meal.

Follow The Directions

01

Step

Bring a large pot of lightly salted water to a boil. Add the cabbage and briefly blanch for about 3 minutes. Drain and immediately rinse under cold water to halt the cooking process. Shred the leaves finely.

02

Step

In a pot, melt the butter over medium-low heat. Add the finely chopped shallots and cook until they become soft and translucent, approximately 5 minutes. Dust with confectioners' sugar.

03

Step

Add the blanched and shredded cabbage to the pot. Cook, stirring occasionally, over medium heat for about 3 minutes, allowing it to lightly caramelize.

04

Step

Stir in the creamed horseradish and heavy whipping cream. Bring the mixture to a gentle simmer.

05

Step

Season with salt, pepper, cayenne pepper, and freshly ground nutmeg to your liking.

06

Step

Gently fold in the cubed pears. Cook until they are heated through, about 3 minutes, being careful not to overcook them.

07

Step

Serve immediately and enjoy the delightful blend of flavors.

For a richer flavor, consider using brown butter instead of regular butter.
If you prefer a vegan option, substitute the butter with olive oil and the heavy cream with coconut cream or cashew cream.
Adjust the amount of horseradish to your preferred level of spice.
Bosc or Anjou pears work particularly well in this recipe due to their firm texture and subtle sweetness.

Adriana Farrell

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