Place the butter, wine and horseradish in a deep pot or Dutch oven and heat over medium-low heat. When the butter melts, add the cabbage to the pot. Stir then cover and cook over low heat for about about 15 minutes, stirring occasionally until the cabbage is tender and wilted. Add salt and stir.
Transfer to a serving platter, sprinkle with chives and top with salmon roe. Note: I get salmon roe at a Russian grocery store but look for it at seafood markets or gourmet shop. If you can't find salmon roe, trout roe would work.