Ingredients:

  • 1 medium head of Green Cabbage (approx. 2 lbs)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon Coarse black pepper
  • 4 tablespoons Unsalted butter, softened
  • 3 cloves Garlic, microplaned or finely minced
  • 1 tablespoon Fresh parsley, chopped
  • 1 teaspoon Lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Remove any tattered outer leaves from the cabbage. Place the cabbage root-down and cut it in half through the core. Cut each half into 4 wedges, then cut each wedge in half, resulting in 8 equal wedges, ensuring a piece of the core remains on every wedge to hold the leaves together.
  2. Place the wedges on a large rimmed baking sheet. Rub both sides of each wedge generously with extra virgin olive oil, kosher salt, and coarse black pepper.
  3. Roast the cabbage for 10 minutes, then carefully flip the wedges using tongs. Roast for an additional 10 minutes until the edges are dark mahogany and the center is tender.
  4. While the cabbage is roasting, combine the softened butter, minced garlic, parsley, and lemon juice in a small bowl. Mash with a fork until well incorporated.
  5. Remove the cabbage from the oven and immediately dollop the garlic butter over the hot wedges, allowing it to melt into the charred crevices before serving.