1 large head 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 for garnish

Line a large jellyroll pan with foil. Halve cabbage, cut each half into 6 wedges. In a large bowl, combine all ingredients, spread in pan.

Heat oven to 400°F. Roast ingredients, gently stirring 2 times during roasting, until potatoes are tender, about 35 minutes. Sprinkle with parsley before serving.

Submitted by: Sherry Monfils