Roasted Cabbage Wedges with Orange and Caraway

By jeknudson

Ingredients

• 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
• Cooking spray
• 2 tablespoons chopped fresh dill

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Preheat oven to 350°F.

Step 2
Combine caraway, rind, pepper, 1/8 teaspoon salt, turmeric, and butter in a small bowl. Chill 5 minutes or until slightly firm.

Step 3
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.

Step 4
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.