Opposite flavors of sweet and sour-ish combine for an easy treat.
1 head cabbage
3 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon cumin seed
1 teaspoon caraway feel
1 teaspoon dill seed
1⁄2 teaspoon celery seed
2 tablespoons fresh dill
1⁄2 cup full fat greek yogurt
1 tablespoon lemon juice
1 tablespoon horseradish
Freshly ground black pepper
Preheat the oven to 400°.
Cut the cabbage in half through the core. Cut each half into 4 pieces through the core. This will help the cabbage to keep its shape while becoming meltingly tender.
Heat a cast iron skillet over medium-high heat. Once the skillet is smoking, add the oil to the pan and immediately add the cabbage wedges, cut side down. You may need to work in batches depending on the size of your skillet. Cook undisturbed for 4 minutes then turn and cook another 4 minutes. The cabbage will be slightly charred on both sides. Transfer the cabbage to a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the cumin, caraway, dill and celery seed. Cook for 1-2 minutes, until the spices become fragrant. Return the cabbage to the pan, layering cut sides down. There will likely be overlap – this is ok! Add 1 cup of water to the skillet, season with salt and freshly ground black pepper.
Place the skillet in the oven, uncovered. Cook for 20-25 minutes, turning over the cabbage halfway through.
In a small bowl, combine the yogurt, lemon juice, horseradish and season with kosher salt and black pepper to taste.
Garnish with dollops of yogurt sauce and fresh dill, serve straight from