Roasted Cabbage Wedges
Roasted cabbage wedges have a sweet, nutty flavor because of the caramelization. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.
cabbage
1
(3 pound)
melted butter
½
cup
caraway seeds
2
teaspoons
white vinegar
2
teaspoons
salt to taste
ground black pepper to taste
 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
  Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
  Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.
