These slow-roasted wedges will make a cabbage convert out of anyone and are a beautiful first course sub for the usual appetizer salad. Leave the core intact so the wedges hold their shape.
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 0g
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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