Roasted Potatoes, Leeks And Cabbage - cooking recipe

Ingredients

1 head green cabbage (about 1.5 lbs.)
1 1/2 lbs baby red potatoes, halved
2 leeks, white and light green parts only, sliced (about 3 cups)
2 tablespoons olive oil
1 tablespoon butter, melted
3/4 teaspoon caraway seed
1/2 teaspoon salt
fresh ground pepper, to taste
chopped fresh parsley, for garnish

Preparation

Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.