Active Time

　　15 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 servings

　　3 tablespoons unsalted butter

　　1 large onion, halved lengthwise and thinly sliced

　　2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12 cups)

　　3/4 teaspoon salt

　　1 cup water

　　1 tablespoon coarse-grain mustard

　　1 teaspoon bottled horseradish

　　1 teaspoon all-purpose flour

　　

Step 1

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.

　　

Step 2

Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.