Roasted Cabbage
1 head Savoy cabbage, about 2 lbs (1 kg)
1/4 cup vegetable oil
Salt and freshly ground pepper
1 tsp caraway seeds
2 tbsp grainy Dijon mustard
1/2 cup whipping cream
1 tsp chopped garlic
1/2 cup bread crumbs
Method
Preheat oven to 400 F.
Slice the cabbage in quarters. Slice each quarter in half. Toss with 3 tbsp oil. Season well with salt, pepper and caraway seeds. Lay on an oil-brushed baking sheet and bake for 30 minutes or until tender, turning once. Remove from oven and reduce temperature to 350 F.
Remove core from cabbages pieces and discard. Slice cabbage into 1/2-inch strips and transfer to a large bowl. Whisk mustard with cream then toss with cabbage. Season with salt and pepper. Arrange in a gratin dish.
Heat remaining oil in a medium skillet over medium heat. Add garlic and cook for 2 minutes. Add breadcrumbs and toast, stirring until golden, 3 to 4 more minutes. Sprinkle over cabbage.
Bake for 20 minutes or until golden and tender.