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Preheat the oven to 450°. Remove a few of the large outermost leaves from the cabbage. Rinse the leaves, and place them around the perimeter of a wide, shallow stovetop-safe baking dish or small Dutch oven so they come partially up the sides (don’t worry if they don’t cover the whole surface). Cut the remaining cabbage into 6 wedges. Arrange these tightly with their points facing up in the baking dish.
In a medium bowl, whisk the cream, horseradish, vermouth, corn syrup, and ¾ teaspoon salt; pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
Set the dish on a burner over high heat. Let it cook until the cabbage steams to a brighter green and looks slightly wilted at the edges, 4–6 minutes. Remove the cover, and using a turkey baster or a large spoon, drizzle the tops of the wedges with the cream mixture.
Transfer to the hot oven, uncovered, and roast, basting once halfway through, until the cabbage is tender and caramelized at the tips, 35–40 minutes. Serve immediately.