You Searched for Braised Cabbage with Horseradish Cream

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

5 to 6 lb flat-cut beef brisket, trimmed of the thick pieces of fat, leaving only a thin layer of fat

1 ½ tbsp kosher salt

1 tsp black pepper

3 tbsp olive oil

8 each sweet white onions, like Vidalia, peeled and sliced ½ inch thick

6 cloves garlic

3 sprigs fresh thyme

2 cups white wine

4 cups chicken broth

Directions at girlontherange.com

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