1 Whole medium green cabbage
2 Tbsps. olive oil
Sea Salt & Fresh Ground Black Pepper
6 Tbsps. Grass fed butter
4 Tbsps. Minced shallots
2 Tbsps. Stone ground Dijon mustard
1 Tsp. minced garlic
1 Tsp. Caraway seeds
Optional Garnish: Fresh chopped parsley & additional caraway seeds
Pre-heat oven to 450 degrees.
Cut cabbage into 8 equal wedges. Start by cutting in half, then quartering each half to get 8 equal sized pieces.
Place the cabbage wedges on a baking sheet (line with parchment for easy clean up)
Using a pastry brush, brush cabbage wedges with olive oil on both sides. Then, sprinkle each side with salt and pepper to taste.
Place the cabbage in the oven and roast for 10-12 minutes. Flip over each wedge and continue baking for 8-10 minutes more or until wedge is nicely browned.
While cabbage is roasting start your sauce:
In a small saucepan over medium heat, add together olive oil, salt and pepper (to taste), butter, shallots, mustard, garlic and caraway seeds. Stir together until butter is melted. Keep mixture warm but do not cook any further.
Place wedges on a serving platter and drizzle with your warm sauce. Sprinkle fresh chopped parsley and a teaspoon of additional caraway weeds over top as a beautiful garnish and serve!