These slow-roasted wedges will make a cabbage convert out of anyone, and are a beautiful starting course sub for the usual appetizer salad. Leave the core intact so the wedges hold their shape in the skillet and in the oven. Caraway has an earthy, anise-like flavor, almost like a combination of cumin and fennel seed. Use a mortar and pestle or small heavy skillet to crush the caraway seeds, or pulse in a spice grinder.
1 teaspoon caraway seeds, crushed
1 teaspoon grated orange rind
1/2 teaspoon crushed red pepper
3/8 teaspoon kosher salt, divided
1/4 teaspoon ground turmeric
3 tablespoons unsalted butter, softened
1 (3-lb.) head green cabbage
1 tablespoon olive oil
2 tablespoons chopped fresh dill
Calcium 9% DV
Potassium 11% DV
Added sugars g
How to Make It
Preheat oven to 350°F.
Combine caraway, rind, pepper, 1/8 teaspoon salt, turmeric, and butter in a small bowl. Chill 5 minutes or until slightly firm.
Remove outer leaves of cabbage; discard. Cut cabbage vertically into quarters; cut each quarter in half to equal 8 wedges (leave core intact). Brush cabbage wedges evenly with oil. Heat a large skillet over medium. Coat pan with cooking spray. Add cabbage wedges to pan; cook 3 minutes on each side or until browned.
Arrange cabbage wedges, cut sides up, on a baking sheet. Spread half of butter mixture evenly over cut sides of cabbage. Bake at 350°F for 25 minutes. Remove pan from oven; spread remaining half of butter mixture over wedges. Bake at 350°F for 20 minutes or until tender. Sprinkle with remaining 1/4 teaspoon salt and dill. Serve immediately.
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