Ingredients:

  • 1 large head green cabbage (about 2 lbs / 900g)
  • 4 tablespoons olive oil (60 ml)
  • 1 head garlic
  • ½ teaspoon salt (3 g)
  • ¼ teaspoon black pepper (0.5 g)
  • ½ cup grated Parmesan cheese (about 2 oz / 60g), finely grated
  • 2 tablespoons chopped fresh parsley, for garnish (optional) (2g)

Instructions:

  1. Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast until soft and fragrant.
  2. Preheat oven to 400°F (200°C/ Gas Mark 6). Line a baking sheet with parchment paper (optional). Cut the cabbage through the core into 4 wedges.
  3. Brush both sides of each cabbage wedge with remaining 3 tablespoons of olive oil. Season with salt and pepper.
  4. Remove the garlic from the oven after 30 to 35 minutes. Let it cool slightly.
  5. Once the garlic is cool enough to handle, squeeze the roasted garlic pulp into a small bowl. Mix with the grated Parmesan cheese.
  6. Spread the Parmesan mixture evenly over the tops of the cabbage wedges.
  7. Place the prepared cabbage wedges on the lined baking sheet and roast in the preheated oven for 30-35 minutes, or until the cabbage is tender and the Parmesan topping is golden brown and slightly crispy.
  8. Remove from oven and garnish with fresh parsley (if using). Serve immediately.