Roasted Cabbage Wedges with Orange and Caraway

I love this recipe! I haven't quite figured out how to make it attractive -- my cabbage wedges always fall apart. But, for serving at home (or, for focusing on flavor and not worrying about presentation), one of the nice things about this recipe is portion control -- you can make it in small batches by cooking a wedge on demand. In this way, you have fresh braised/roasted cabbage every day with dinner (rather than roasting it all in one go and having leftovers, with the pros and cons of reheating cooked cabbage).

The original recipe calls for roasting for 45 minutes. I like some crunch to my vegetables, so I pulled this out of the oven after only 25 minutes.

Roasted Cabbage Wedges with Orange and Caraway
Cooking Light

1 tsp caraway seeds, crushed
1 tsp orange rinds, grated
1/2 tsp red pepper flakes
3/8 tsp coarse salt, divided
1/4 tsp turmeric
3 T unsalted butter, softened
1 head green cabbage
1 T olive oil

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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