Martha Stewart: Roasted Cabbage Wedges

So many people hate cabbage.  And Brussels sprouts.  It's like a conspiracy, where I'm the only one outside of my immediate family who thinks it's delicious.  Wait, maybe it IS a conspiracy.  Well, it's one I'm not going to argue with, because that means more cabbage for ME.  Especially cabbage that is roasted until caramelized in the oven.  Which is only slightly less amazing than when cabbage is sauteed with bacon.  Because, repeat after me, everything is better with bacon.  But you should give this one a try, too.

Roasted Cabbage Wedges
From Martha Stewart

1 tablespoons plus 2 more tablespoons olive oil
1 medium head green cabbage, cut into 1-inch thick rounds
Coarse salt and freshly ground black pepper
1 teaspoon caraway seeds

Preheat the oven to 400°F.  Brush a rimmed baking sheet with 1 tablespoon of olive oil.  Place the rounds of cabbage in a single layer on the baking sheet and brush with the remaining 2 tablespoons of olive oil.  Season with salt and pepper and sprinkle with the caraway seeds.  Roast until the cabbage is tender and the edges are golden, 40 to 45 minutes.

Makes 4 to 6 servings