| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 small head Savoy cabbage, cut into 8 wedges
- 4 tablespoons unsalted butter, melted
- 1/4 cup extra-virgin olive oil
- 2 teaspoons caraway seeds
- Kosher salt and freshly ground pepper
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
- Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 118 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 79 mg |
Reviews
This is so good! I love corned beef but I’m not crazy about mushy, over-boiled cabbage. This is the only way to make it.
I absolutely adore this recipe. For my family I leave the caraway seeds off but it’s so much better with. I’ve also doubled the recipe so I can have one sheet pan with seeds and one without. I’ve also shredded the cabbage instead of slicing it and both ways are great.
Love this recipe!! I always make it for St Patrick’s day along side the Cider braised corned beer with rutabaga and leeks!