Prep the Cabbage: Begin by removing the outer leaves of the cabbage and rinsing the head thoroughly. Slice it into wedges and place them in a large pot or Dutch oven.

Melt the Butter: In the same pot, melt a generous tablespoon of butter over medium heat.

Season and Cook: Sprinkle a pinch of salt over the cabbage and cover the pot with a lid. Cook for about 10-15 minutes, stirring occasionally, until the cabbage has wilted and become tender.

Whisk the Cream: In a small bowl, combine sour cream, horseradish, and lemon juice. Whisk until smooth and creamy. Adjust horseradish to your liking.

Combine and Heat: Once the cabbage is tender, reduce the heat to low, and gently stir in the horseradish cream, allowing it to warm through for a couple of minutes.

Serve Up: Scoop the braised cabbage onto plates or into a serving dish. Drizzle with any remaining horseradish cream for that extra zing!