1 head (about 1-1/2 lbs.) green cabbage
1-1/2 lbs. baby red potatoes, halved
2 leeks, white and green parts only, sliced
2 tbsp. olive oil
1 tbsp. melted butter
3/4 tsp. caraway seeds
1/2 tsp. salt
chopped parsley as garnish.

Preheat oven to 400°F. Line jellyroll pan with foil. Halve the cabbage, cut each half into 6 wedges. In large bowl, combine all ingredients. Spread in pan. Roast, gently stirring 2 times, until potatoes are golden brown and veggies are tender, about 35 minutes. Sprinkle with parsley before serving.

Serve with leftover ham for a quick dinner.

Submitted by: Sherry Monfils