Basil & Garlic Butter Roasted Cabbage

_INGREDIENTS:

• 1 green cabbage
• 100g butter, softened
• Small handful fresh basil leaves, finely chopped
• 1 garlic clove, minced
• Olive oil, for cooking
• Juice of ½ lemon
• Parmesan cheese, finely grated
• Salt and black pepper
• 1 Tbsp pine nuts, toasted

_{INSTRUCTIONS:}

1. Preheat the oven to 190°C.
2. Cut the cabbage into 4 wedges (or 6 if it's very large). Remove any loose outer leaves and save them for colcannon or stir-fries.
3. Heat a large, heavy-based ovenproof frying pan over medium heat with a drizzle of olive oil.
4. Add the cabbage wedges cut side down. Cook for a few minutes on each side, pressing gently so they make good contact with the pan. Season with salt and pepper and allow the wedges to brown and char on both sides.
5. Once nicely coloured, turn the wedges upwards to allow the bottom to cook, transfer the pan to the oven, and roast for 18–20 minutes until the cabbage is tender.
6. Meanwhile, mix the softened butter, chopped basil, and minced garlic in a small bowl until well combined.
7. Remove the pan from the oven and add the basil garlic butter. Let it melt, then spoon it over the cabbage wedges.
8. Finish with a squeeze of lemon juice.
9. Serve the cabbage on a platter, spoon over any remaining buttery juices from the pan, and finish with grated Parmesan and toasted pine nuts.c