1. Place a rack in the lower-middle of oven and heat to 475 degrees. Toast caraway seeds in a medium skillet over medium heat until fragrant, about 2 minutes; transfer to a cutting board, roughly chop, and set aside.

2. Add bacon to now-empty skillet and cook until fat is rendered and bacon is crispy, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate and set aside; reserve 2 tablespoons fat.

3. Leaving the core intact, cut cabbage into quarters, then cut each quarter in half to make eight wedges total. Combine 1 teaspoon salt, 1/2 teaspoon pepper, and sugar in a small bowl.

4. Arrange cabbage wedges on a greased baking sheet and brush all over with reserved bacon fat. Sprinkle all over with salt mixture and bake until deep golden brown and tender, 20 to 25 minutes.

5. To make the dressing, whisk sour cream, buttermilk, mayonnaise, parsley, garlic powder, onion powder, and reserved caraway seeds in a small bowl until combined; season with salt and pepper to taste. Drizzle cabbage wedges with dressing and sprinkle with bacon and more parsley before serving.

Source: Hannaford fresh Magazine, March - April 2018