Savory Red Cabbage & Red Potatoes

This is a straightforward vegetarian side that lets the vegetables be the star. Red cabbage wedges and quartered red potatoes steam together in a Dutch oven basket until tender, then get hit with a melted horseradish butter drizzle that adds sharp, peppery heat to every bite.

Steaming keeps both vegetables clean-tasting and vibrant. The cabbage stays slightly crisp and holds its deep purple color, while the red potatoes cook through with their skins intact. No boiling means no waterlogged vegetables and no lost nutrients.

The horseradish butter is quick: just melt butter with sliced green onions, prepared horseradish, salt, and pepper in the microwave. The horseradish gives it a nasal heat that’s completely different from chili spice, a sharp bite that fades fast and pairs naturally with the earthy sweetness of both the cabbage and potatoes.

Kitchen Tips

• Make sure the water doesn’t touch the steamer basket. You’re steaming, not boiling. The vegetables should sit above the water line.
• Cut the cabbage into thick wedges that hold together. Thin wedges fall apart during steaming and lose their presentation.
• Quarter the potatoes so they’re roughly the same size as the cabbage wedges. Even sizing means even cooking.
• Drizzle the horseradish butter right before serving while the vegetables are still hot. The heat releases the horseradish aroma.

Variations

• Mustard butter: Swap the horseradish for whole grain mustard for a milder, tangier sauce.
• Bacon drizzle: Crumble cooked bacon into the butter mixture for a smoky, non-vegetarian version.