Roasted Cabbage with Coriander and Caraway Seeds
These cabbage wedges have a savory yet slightly sweet flavor. Coriander and caraway seeds are perfect companions for this cruciferous superfood.
1 head green cabbage, cut into 6 wedges
4 tomatoes, quartered
1 medjool or 2 regular dates, pitted
2 teaspoons no-salt-added stoneground mustard
1 cup water
1 teaspoon caraway seeds
1 teaspoon coriander seeds
black pepper, to taste
Preheat oven to 350 degrees F.
Place cabbage wedges and tomatoes on a lightly-oiled roasting pan.
Combine vinegar, dates, almonds, mustard and water in a high-powered blender and process until smooth.
Toast caraway and coriander seeds in a dry skillet until warm and fragrant.
Add blended mixture, caraway seeds, coriander seeds and black pepper to cabbage wedges and toss to combine. Cover with foil and bake until cabbage cores are tender, about 1 hour.
Calories 132; Protein 5 g; Carbohydrates 17 g; Sugars 10 g; Total Fat 6.3 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 57 mg; Fiber 6.4 g; Beta-Carotene 436 ug; Vitamin C 67 mg; Calcium 116 mg; Iron 1.5 mg; Folate 84 ug; Magnesium 61 mg; Potassium 571 mg; Zinc 0.8 mg; Selenium 0.8 ug