CABBAGE

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1 small/medium cabbage head

4 tbsp unsalted butter, softened to room temperature

2 tbsp maple syrup

½ tsp cumin

½ tsp salt

½ tsp paprika

1 tbsp minced garlic

2 tbsp chopped scallions

2 tbsp chopped fresh oregano

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RICOTTA

¾ cup ricotta

½ tsp pepper

¼ tsp salt

Juice of ½ lemon

Zest of ½ lemon

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TOPPINGS

Leftover butter

Sunflower seeds

Chopped scallions

Pepper

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1. Preheat the oven to 400. Maple the butter: Combine butter, maple syrup, cumin, salt, paprika, garlic, scallions and oregano in a small bowl. Place in the oven to melt for about a minute.

2. Place cabbage on a cutting board, then make 2 slices into the top, slicing ⅔ of the way through, creating a cross-cross. Be careful not to slice all the way through.

3. Place cabbage on a large piece of parchment paper. Spoon a few spoonfuls of mapled butter 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.

4. Wrap cabbage in parchment paper, covering entire surface area, then wrap a long piece of kitchen twine around it 3-4 times then tie a bow at the top. Cook about 2 hours and 20 minutes. Large cabbages may need 30-45 minutes more.

5. Meanwhile, make the ricotta. Add the ricotta, lemon juice, lemon zest, pepper and salt to a large bowl. Whisk to combine then set aside.

6. Spread a layer of ricotta onto a platter. Place the whole cabbage on top. Top with scallions, sunflower seeds, pepper and extra butter mixture if desired.