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.
Ingredients
8 serv.- head green cabbage (about 1.5 lbs.)↗1 head
- baby red potatoes, halved↗1 1⁄2 lbs
- leeks, white and light green parts only, sliced (about 3 cups)↗2 cups
- olive oil↗2 tablespoons
- butter, melted↗1 tablespoon
- caraway seed3⁄4 teaspoon
- salt↗1⁄2 teaspoon
- fresh ground pepper, to taste↗
- chopped fresh parsley, for garnish
Step-by-step instructions
- 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.
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