Roasted Cabbage

I was excited to try this recipe because it seems like any vegetable that you roast like this is YUMmy! It is amazing what a little bit of olive oil and salt can do to things. I was very unpleased with the flavor the fennel seeds added, though, and so most of it was wasted (yuck, yuck, yuck). The parts that I could salvage without fennel on was delicious, so I'll definitely make it again without those. Have any of you tried fennel? What do you think about it?

Yield: Serves 6

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds
Directions
1.Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.