SLOW ROASTED MAPLE-CUMIN BUTTER CABBAGE WITH LEMON-PEPPER RICOTTA

1. Preheat the oven to 400°F.
2. In a small bowl, combine the softened butter, maple syrup, cumin, 1/2 tsp salt, paprika, minced garlic, 2 tbsp scallions, and 2 tbsp oregano. Mix well, then place in the oven to melt for about one minute.
3. Place the cabbage onto a cutting board. Make two slices into the top, cutting 2/3 of the way through to create a cross-cross pattern. Be careful not to slice all the way through.
4. Place the cabbage onto a large piece of parchment paper. Spoon a few spoonfuls of the butter mixture 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.
5. Wrap the parchment paper tightly around the cabbage, covering the entire surface. Then, wrap a long piece of kitchen twine around it 3-4 times and tie a bow at the top.
6. Place the wrapped cabbage in the oven and roast for about 2 hours and 20 minutes. (Note: Larger cabbages may require an additional 30-45 minutes).
7. While the cabbage roasts, prepare the ricotta. Add the 3/4 cup ricotta, lemon juice, lemon zest, 1/2 tsp pepper, and 1/4 tsp salt to a bowl. Whisk to combine and set aside.
8. Once roasted, unwrap the cabbage. Spread a layer of the lemon-pepper ricotta onto a plate, then place the whole cabbage on top. Top with chopped scallions, sunflower seeds, a sprinkle of pepper, and extra butter from the roasting process if desired.