Recipe by Caroline Schiff (@pastryschiff)
3-4 tbsp Dijon mustard
salt and pepper
unsalted butter (optional)
caraway seeds (optional)
heat your oven to 475
remove the outer leaves and cut the center cabbage into quarters (save the outer leaves!)
cover the sides of each wedge with dijon mustard, painting with spatula or pastry brush. drizzle liberally with olive oil and season with salt and pepper. sprinkle caraway seeds (optional).
place on sheet pan, each one on one of its cut sides. sprinkle with thyme.
transfer to oven and roast until deep carmelized, about 40 minutes.
remove from oven and either top with a olive oil and some shaved parmesan, or about a tablespoon of butter.