Crispy Lemon Cabbage Steak Wedges

Ingredients

• 1 medium green cabbage, about 2 to 2 1/2 lb
• 3 tablespoons olive oil, plus 1 teaspoon for the yogurt
• Finely grated zest of 1 lemon
• 2 tablespoons fresh lemon juice, divided
• 2 garlic cloves, finely grated
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon fine salt, divided
• 1/2 teaspoon black pepper, plus extra to finish
• 1/2 cup panko or coarse fresh breadcrumbs
• 1/2 cup thick Greek yogurt
• 2 tablespoons capers, drained
• 2 tablespoons chopped parsley
• Optional: chili flakes, grated parmesan, dill, or toasted seeds
• The outer leaves should be deeply golden and lightly crisp, while the core remains tender.
• The crumbs should toast to pale gold, not dark brown. Add them late if your oven runs hot.
• The yogurt should go on after roasting so the cabbage stays crisp at the edges.

Method

1. Heat the oven to 425 F / 220 C. Line a large sheet pan with parchment so the cabbage can brown without sticking.
2. Cut the cabbage through the core into 6 to 8 thick wedges. Leave a little core on each wedge so the layers stay attached while roasting.
3. Stir together olive oil, lemon zest, 1 tablespoon lemon juice, grated garlic, smoked paprika, 1/2 teaspoon salt, and black pepper.
4. Brush the flavored oil over the cut sides of the cabbage, nudging a little between the outer leaves. Arrange wedges with space between them so they roast instead of steam.
5. Roast for 16 minutes, then turn the wedges carefully with a wide spatula. Sprinkle panko around and over the wedges, then roast 8 to 14 minutes more, until the edges are browned, frilled, and crisp.
6. Stir Greek yogurt with the remaining lemon juice, 1 teaspoon olive oil, the remaining salt, and extra pepper. Add a splash of water if it needs to drizzle.
7. Transfer cabbage to a platter while hot. Drizzle with yogurt, then finish with capers, parsley, lemon zest, extra crumbs, and black pepper.