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Close up of Instant Pot Cabbage Wedges with Horseradish Cream

Instant Pot Cabbage Wedges with Horseradish Cream

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  • Author: Monkey and Me Kitchen Adventures
  • 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

Scale

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:

  1. Clean the cabbage head by removing any lose leaves. Cut the core stem off; however, leave the hard core intact.
  2. 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.
  3. Arrange the 4 cabbage wedges into the Instant Pot, hard core side down with the cut wedges facing inward.
  4. 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.
  5. Set the Instant Pot to Manual Pressure High for 11 minutes*. When finished, press Cancel, then do a Quick Release.  Unplug the Instant Pot.
  6. 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.
  7. 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.
  8. Serve the cabbage wedges with a generous drizzle of the Horseradish and freshly chopped parsley.

Oven Instructions:

  1. Preheat the oven to 400 F.
  2. Place all the Broth Ingredients into a small bowl, whisk well and set aside.
  3. Clean the cabbage head by removing any lose leaves. Cut the core stem off; however, leave the hard core intact.
  4. Turn the cabbage upside-down so you can visibly see the center hard core.
  5. Slice the green cabbage in half, then take each half and slice it in half.  Continue until you have 4 cabbage wedges.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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