Instant Pot Cabbage Wedges with Horseradish Cream! A dream combination of tender cabbage and flavorful horseradish sauce.
Healthy, savory, and super easy, this oil free Instant Pot Cabbage Wedges with Horseradish Cream is a delicious vegan spin on the classic horseradish cream with steak. Horseradish lovers are guaranteed to love it.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This dish is crazy delicious. We absolutely loved it. Yasmeen ate the horseradish cream by the spoonful. If you love tender cooked cabbage and horseradish, we think you’ll love this recipe! It’s Mom’s new favorite!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: The favor profile of this dish is a lightly garlic infused cabbage with a horseradish cream flavored sauce. If you are not a fan of horseradish, then perhaps this recipe is not for you.
- Horseradish: You can easily add more horseradish if you want the sauce a little more potent.
- Green Cabbage: We used a medium-sized green cabbage. In our kitchen tests, the green cabbages ranged from approx. 2 lbs. 14 oz. to 3 lbs. 8 oz. Pretty much any size will work except a really small one or a really large one. We recommend not going over 3 lbs. 8 ounces. The rule of thumb would be, does it fit in your Instant Pot with a little room to spare?
- Size and Density of the Cabbage: As you know cabbage heads range in size and density. Some cabbages are very dense where the leaves are very tightly packed together. When you cut it into fourths, you will gain a better understanding of how dense the cabbage is. The size and density have a direct impact on the Instant Pot timing (as well as the oven timing). We found that an average-sized cabbage with normal density takes about 11 minutes in our 8-Quart Instant Pot. Add or subtract the timing based upon the “average cabbage”. You may want to also factor in the size of the Instant Pot you are using. A 6-Quart Instant Pot cooks faster than an 8-Quart. We used an 8-Quart. If you use 11 minutes as the average base, when you do a Quick Release and find that the cabbage does not appear perfectly tender (sharp knife inserts easily through), then quickly pop the IP lid back on and set for another 3 to 5 minutes accordingly.
- Cooking Times for the Instant Pot: (UPDATE: We pulled this over from another recipe we created to ensure we hit all the important points. We realize that some of this may be repeated from above). We used our 8 quart IP, if you use a 6 quart IP, you may with to adjust the time downward. Additional factors that can influence time is the denseness of the cabbage, the size of the cabbage, and the desired tenderness of the cabbage. As you know some cabbages are very dense while others are not. If you have a very dense cabbage as you can see from the photos, this was a dense cabbage, this influencing the timing. We also like a very tender cabbage which is a factor as well. The size of the cabbage (large versus small) will also require some time adjustments. We did multiple tests on dense, large cabbages in our 8 quart IP and felt that 11 minutes was the perfect time to get a very tender cabbage that did not fall apart. Feel free to adjust the IP timing to suit your preferences. One last note about this recipe to ensure success is do NOT remove the core of the cabbage or it will completely fall apart.
- Cutting the Cabbage Stem Off: If the cabbage stem does not stick out, then there is no cabbage stem to trim off.
- Instant Pot Method – Cabbage Tenderness: The Instant Pot does create a perfectly tender cabbage. The Instant Pot method is superior to the oven method for cabbage tenderness.
- Oven Method – Cabbage Tenderness: We provide an oven method; however, again, the Instant Pot is the superior cooking method for this recipe. The total oven time is approximately 60 minutes (up to 90 minutes) in the oven. We felt that the cabbage was perfectly tender. However, most cabbages do have several thick veins in them, so it is important to understand while the cabbage will mostly be tender, it may not become perfectly tender considering the thick veins. If you are traditionally not happy with a mostly tender cabbage, then skip this recipe or use an Instant Pot. Note: It is important to tightly cover the pan in the oven. We recommend using a Dutch Oven with a tightly fitting lid to create the perfect temperature when roasting cabbage. Dutch Ovens are heavy cast iron which conducts heat. The key is to cook the cabbage until it has reached the desired tenderness.
- Serving the Cabbage Wedges: The intact cabbage core allows you to serve the cabbage wedges easily. We suggest that after cooking the cabbage wedges, that you place them onto a cookie sheet to drain. Then transfer the wedges onto a serving platter. This allows the wedges to drain off the broth. We discarded the cooking broth as it served its purpose to flavor the cabbage.
- Cashew Substitutions: You can try the traditional substitutions: silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will change accordingly. You may need to add ingredients, etc. to ramp up the flavor and adjust texture. We have not tested any substitutions.
- Horseradish Cream Sauce: Makes 1 1/2 cups of sauce. We had family members who liked the sauce slightly heated up when serving. We felt that if you are immediately serving the cabbage wedges after they come out of the Instant Pot/Oven, the heat from cooked cabbage heats up the sauce nicely and it is not necessary to heat the sauce. If you are waiting to serve, then microwave (or stove heat) the sauce very slightly. You want to do so on a very low power as cashew cream-based sauces tend to heat quickly and you could accidentally scorch the sauce.
- Dijon Mustard: In one of our kitchen tests we added ¼ teaspoon Dijon Mustard. It added a little extra zing to the Horseradish Cream Sauce. Some loved it while others felt it wasn’t needed. We mention it here rather than in the ingredients list as optional.
- Sea salt amount: We had family members who felt strongly that the dish needed a little more sea salt than indicated on the recipe ingredient amount. Others thought it was perfect and some even wanted less. Feel free to sprinkle additional sea salt onto individual servings.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done in the oven, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Horseradish: We used Woeber’s Pure Horseradish. Ingredients are horseradish, vinegar, and salt. We have not kitchen tested fresh horseradish.
Kitchen Products Used:
- Instant Pot or Dutch Oven
We certainly hope you give this deliciousness a try.
If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintInstant Pot Cabbage Wedges with Horseradish Cream
- Prep Time: 25 Minutes
- Cook Time: 11 Minutes (IP)
- Total Time: 36 Minutes
- Yield: 4-6 Servings 1x
- Category: Sides
- Method: Instant Pot, Stovetop (Oven Option)
- Diet: Vegan
Description
Healthy, savory, and super easy, this oil free Instant Pot Cabbage Wedges with Horseradish Cream is a delicious vegan spin on the classic horseradish cream with steak.
Ingredients
Ingredients:
- 1 green cabbage, cut into wedges *
Broth Ingredients:
- 1 ½ cups low-sodium vegetable broth *
- ¾ cup water
- 1 Tablespoon lemon juice
- 1 teaspoon onion powder
- 1 ¼ teaspoons garlic powder
- 2 Tablespoons dried minced onions
- ½ to 1 ¼ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
Horseradish Cream Sauce Ingredients:
- 1/3 cup raw cashews *
- 1/3 cup prepared horseradish
- 1 cup unsweetened plain plant milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ¼ to 1 teaspoon sea salt *
Optional Toppings:
- Freshly chopped parsley
Instructions
Instant Pot Instructions:
- Clean the cabbage head by removing any lose leaves. Cut the core stem off; however, leave the hard core intact.
- Turn the cabbage upside-down so you can visibly see the center hard core. Slice the green cabbage in half through the hard core, then take each half and slice it in half.There should be 4 cabbage wedges. Do not slice out the hard-inner core, this will help keep the wedge together.
- Arrange the 4 cabbage wedges into the Instant Pot, hard core side down with the cut wedges facing inward.
- Place all the Broth Ingredients into a bowl, whisk well to combine, then pour the broth mixture over top of the cabbage wedges making sure that each wedge was wet with the broth, allowing the broth to seep into the creases of the cabbage leaves.
- Set the Instant Pot to Manual Pressure High for 11 minutes*. When finished, press Cancel, then do a Quick Release. Unplug the Instant Pot.
- In the meantime, make the Horseradish Cream Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off the water then place the cashews into a high-speed blender along with all the remaining Horseradish Cream Ingredients. Blend on high until smooth and emulsified, set aside.
- Once all the pressure is released from the Instant Pot, remove the lid, and carefully remove the cabbage wedges from the Instant Pot using two large-slotted spoons, arrange on a serving platter.
- Serve the cabbage wedges with a generous drizzle of the Horseradish and freshly chopped parsley.
Oven Instructions:
- Preheat the oven to 400 F.
- Place all the Broth Ingredients into a small bowl, whisk well and set aside.
- Clean the cabbage head by removing any lose leaves. Cut the core stem off; however, leave the hard core intact.
- Turn the cabbage upside-down so you can visibly see the center hard core.
- Slice the green cabbage in half, then take each half and slice it in half. Continue until you have 4 cabbage wedges.
- Take each cabbage wedge and lay it onto a cutting board and do not slice off the hard-inner core, this will help keep the wedge together. Then arrange the 4 cabbage wedges into a large Dutch Oven.
- Pour the broth mixture over top of the cabbage wedges making sure that each wedge is thoroughly coated with broth, allowing the broth to seep into the creases of the cabbage leaves.
- Cover the Dutch Oven with a tightly fitted lid and place into the oven. Bake for 60 to 75 minutes or until the cabbage is perfectly tender.
- In the meantime, make the Horseradish Cream Sauce. Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off the water then place the cashews into a high-speed blender along with all the remaining Horseradish Cream Ingredients. Blend on high until smooth and emulsified, set aside.
- Once the cabbage is perfectly tender, remove from the oven, and carefully remove the cabbage wedges using two large-slotted spoons, arrange on a serving platter.
- Serve the cabbage wedges with a generous drizzle with the Horseradish Cream Sauce and freshly chopped parsley.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6
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This sounds delicious! What other foods do you recommend to serve with this?
Hi there Lori 🙂
Thank you so much. We would recommend a beautiful side salad to go with this. Thank you.
-Ameera and Robin
I would recommend some nice smashed potatoes and a lentil patty
Hi, what is prepared horseradish? Is it something I can find easily at the grocery store? Thanks. As usual, looks like it’s delicious.
Hi there Sharon,
Thank you for your question. Prepared horseradish is simply canned horseradish. In the blog post, we indicate:
Horseradish: We used Woeber’s Pure Horseradish. Ingredients are horseradish, vinegar, and salt.
You can typically find it in the refrigerator section of most grocery stores.
I hope this helps.
-Ameera and Robin