If you’ve never experienced roasted cabbage…you haven’t lived!  The high heat of roasting enhances the natural sweetness of this underappreciated veggie & renders the leaves meltingly tender.  Try it…I know you’ll like it!!

Ingredients

• 1 head green cabbage
• 6 T water
• 2 T olive oil
• Salt & Pepper
• 4 T butter, unsalted, cut into 4 pieces
• 3 T fresh basil (or parsley), chopped
• 1/2 t caraway seeds (optional)
• 1 T lemon juice

Halve cabbage through core.  Cut each half into 3 approximately 2-1/2″ wedges through core, leaving core intact.

Combine 1/4 c water & oil in 12″ skillet.  Arrange wedges in single layer in skillet, 1 cut side down.  Sprinkle wedges with salt & cook over medium heat, uncovered, until water has evaporated & wedges are well browned, 16-20 min.

Flip wedges to 2nd cut side, add remaining 2 T water to pan.  Cook, covered, until wedges are tender & 2nd side is well browned, 4-6 min longer.

Evenly scatter butter among wedges & cook, uncovered, until butter is melted & bubbling, about 1 min.  Sprinkle basil, caraway (if using) & black pepper over wedges.  Continue to cook, basting wedges with melted butter about halfway through, until fragrant, about 1 min.

Transfer wedges to serving platter.  Off heat, stir lemon juice into any remaining butter in skillet.  Spoon lemony butter over wedges & serve.  Enjoy!

Recipe adapted from Cook’s Country.