1. Heat oven to 225 degrees with a rack in middle position. Set a V-shaped rack in a roasting pan and set aside.

2. Combine 1 tablespoon kosher salt, the sugar, and baking soda in a bowl. Sprinkle mixture evenly onto beef and rub until surface is tacky. Rub 3 tablespoons pepper onto surface, pressing to adhere. Using kitchen twine, tie beef to help roast keep its shape, spacing knots about 1" apart.

3. Transfer to prepared roasting pan and roast to desired doneness, 2 1/2 to 3 hours for medium-rare (125 degrees). Transfer to a cutting board, tent loosely with foil, and let rest at least 20 minutes.

4. Meanwhile, melt butter in a Dutch oven or large saucepan over medium. Add onion and cook, stirring frequently, until softened, about 5 minutes.

5. Stir in cabbage, water, wine, honey, and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until cabbage is tender, 20 to 30 minutes. Stir in vinegar, season with salt and pepper to taste, and keep warm for serving.

6. In a small bowl, stir together sour cream, horseradish, chives (if using), and lemon juice; season with salt and pepper to taste.

7. Once beef has rested, remove twine and thinly slice beef against the grain. Serve with braised cabbage and horseradish sauce.

Source: Hannaford fresh Magazine, December 2022