Nicely roasted cabbage turns sweet and earthy, with a deliciously silky texture. There's a beautiful balance of flavors here--sweetness from cabbage and apples, brightness from vinegar, and richness from butter.
Use a mandoline to slice the apples. I used fennel seeds instead of caraway. This is a delicious and tangy side dish or main dish for lunch. I made 3/4 of a recipe and did it all on one sheet pan, mixing the cabbage, oil, sugar, etc. right on the pan, then whisked the vinegar and mustard together and mixed the rest of the ingredients into the cabbage on the pan before broiling.
