Ingredients

 1 tablespoon olive oil
1 tablespoon butter
1 large Savoy cabbage, cut into a 1⁄4-inch chiffonade
4 cloves garlic, smashed
5 sprigs thyme
1 pint heavy cream
1 Crispin apple, peeled
and diced 1 tablespoon freshly grated horseradish

Instructions

Heat the oil and butter in a large skillet over medium. Add cabbage, garlic, and thyme, and cook, stirring, for about 3 minutes. Add cream, and cook until the cabbage is al dente. Add apple, and cook for about 2 minutes, until the cream has reduced and clings to the cabbage.

When ready to serve, grate the horseradish into the cabbage, and put the cabbage on a large platter or in a shallow bowl. Place the shoulder on the cabbage, and spoon some of the braising liquid over it. Finish by brushing the glaze onto the shoulder and garnishing the dish with the radish. Serve remaining glaze on the side. (Published 2004)