Roasted Potatoes, Leeks and Cabbage

Plain old cabbage becomes a delight when roasted alongside potatoes and leeks. Roasting vegetables has become increasingly popular, because it really turns the ordinary into the extraordinary. The leeks really add a mild onion flavor to make this dish extra-tasty. Sometime, I also throw in some baby carrots too.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  head green cabbage (about 1.5 lbs.)
• 1 1⁄2 lbs baby red potatoes, halved
• 2  leeks, white and light green parts only, sliced (about 3 cups)
• 2  tablespoons olive oil
• 1  tablespoon butter, melted
• 3⁄4 teaspoon caraway seed
• 1⁄2 teaspoon salt
•  fresh ground pepper, to taste
•  chopped fresh parsley, for garnish

Directions

1. Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
2. In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
3. Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.