YUMMY 😋 SLOW ROASTED MAPLE CUMIN BUTTER CABBAGE WITH LEMON PEPPER RICOTTA

SLOW ROASTED MAPLE-CUMIN BUTTER CABBAGE WITH LEMON-PEPPER RICOTTA
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Makers and Creators
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SLOW ROASTED MAPLE-CUMIN
BUTTER CABBAGE WITH LEMON-PEPPER RICOTTA!
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1 small/medium cabbage head
4 tbsp unsalted butter, softened to room temperature
2 tbsp maple syrup
12 tsp cumin
1/2 tsp salt
1/2 tsp paprika
1 tbsp minced garlic
2 tbsp chopped scallions
2 tbsp chopped fresh oregano
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For the ricotta:
3/4 cup ricotta
1/2 tsp pepper
1/4 tsp salt
Juice of 1/2 lemon Zest of 1/2 lemon
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Toppings:
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Leftover butter
Sunflower seeds
Chopped scallions
Pepper
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1) Preheat the oven to 400
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Maple the butter. Add the butter, maple syrup, cumin, salt, paprika, maple syrup, cumin, salt, paprika, garlic, scallions and oregano to a small bowl.
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Mix to combine, then place in the oven to melt for about a minute.
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2) Place cabbage onto a cutting board, then make 2 slices into the top, slicing 2/3 of the way through, creating a cross-cross. Be careful not to slice all the way through.
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3 ) Place the cabbage onto a large piece of parchment paper. Next, spoon a few spoonfuls into the cross-cross cavity of the cabbage, then drizzle and coat the outside of the cabbage. *You will likely have butter leftover for serving.
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4) Wrap the parchment paper around the cabbage, making sure to cover the entire surface area, then wrap a long piece of kitchen twine around it 3-4 times then tie a bow at the top.
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Place the cabbage in the oven for about 2 hours and 20 minutes. *Large cabbages may need 30-45 minutes more.
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5 ) While the cabbage roasts, make the ricotta. Add the ricotta, lemon juice, lemon zest, pepper and salt to a large bowl. Whisk to combine then set aside.
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6 ) Unwrap the cabbage, then spread a layer of the ricotta Place the whole cabbage on top.
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Top with the scallions, sunflower seeds, pepper and extra of the butter if desired.