Cabbage in a Creamy Horseradish Sauce

This yummy recipe came  from Saveur magazine.

• 1 medium green cabbage or 1/2 a really large one
• 1 1⁄2 cups heavy cream (or try sour cream)
• 1⁄3 cup horseradish
• 1⁄3 cup dry white vermouth
• 1 tablespoon honey (optional)
• 1 tsp. salt
• 3 or 4 pats of butter

1. Preheat oven to 450°. Cut the cabbage into wedges. (Each wedge will be a serving, so cut accordingly.) Place the wedges into a baking dish -- something that can both go on the stove and in the oven. A dutch oven works well (Le Creuset) or casserole dish with lid.
2. In a medium bowl, whisk the cream, horseradish, vermouth, honey, and salt; pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
3. Set the dish on a burner on the stove over high heat. Let it cook until the cabbage steams to a brighter green and looks slightly wilted at the edges, 4–6 minutes.
4. Transfer to the hot oven. The recipe says to cook it uncovered, but I always leave the lid on, 35–40 minutes.