Oh, “whoops”… it’s another cabbage recipe. This time the big ol’ thing is sliced into large rounds, pampered with oils and spices and shown to the oven. Allow myself to… introduce myself, sweet roasted planks of veg. You are so good to me!
Roasted Cabbage with Cracked Caraway and Coriander
1 head cabbage
3-4 tablespoons oil or fat of your choice (I… again… used melted bacon fat. olive oil, coconut oil, butter or lard are all options!)
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degree. Lightly oil two baking sheets with the oil/fat of your choice. Either in a spice grinder, a ziplock baggie or a pestle and mortar, gently grind the spices, salt and pepper until all the spices are cracked. With a large knife and steady hand, slice the head of cabbage into large rounds, from top to bottom (so each slice has a bit of the core at the bottom to help it stay together). Place rounds on the baking trays and oil each. Generously sprinkle each round with the spice mixture and pop the trays in the oven for 35 minutes or until golden brown. Serve with the lemon wedges and allow your dining patrons to take fate into their own hands. Serves 4.