Roast cabbage wedges with caraway seeds

Preheat the oven to 220°C, gas mark 7. Remove any discoloured leaves from the cabbage, then halve it. Cut each half into 4 wedges, cutting through the core. Remove some hard core from each wedge, but not so much that the wedges fall apart. Rub the oil over them and season.

Put the wedges into a roasting tin or a baking sheet with a lip. Roast for 15 minutes, then flip the wedges over and roast for 10-15 minutes more. The cabbage should be nicely coloured, even charred in some places, but not burnt, and the leaves should be tender.

Melt the butter and gently fry the caraway seeds for 1-2 minutes until fragrant. Arrange the wedges on a serving plate, then pour over the butter.