High heat concentrates cabbage’s flavor to good effect. While the dukkah is optional, we highly recommend including it. You may, like some of our recipe testers, find yourself making the yogurt sauce to go with all kinds of roasted vegetables.
Preheat the oven to 425°F. Cut into 1-inch-thick wedges, leaving the core intact to hold the wedges together:
You should get about 8 wedges. Place the wedges on a baking sheet (lined with parchment, if desired) and brush with:
Sprinkle with:
Roast until beginning to crisp, 20 to 25 minutes.
While the cabbage roasts, make the yogurt sauce. Combine in a small bowl:
Serve the roasted cabbage wedges with the yogurt sauce, and sprinkle with extra dukkah or walnuts, if desired. Drizzle the wedges with: