Cheesy Roasted Cabbage Wedges

While we won’t attempt to sway you into swapping out your turkey for a vegetable main, we will let this centerpiece-worthy cabbage do the talking for us. Coated in a generous amount of salty Parmesan cheese that crisps and blisters in the oven, savoy cabbage wedges transform into a showstopping main that can upstage even the flashiest of birds. The sauce—a cheesy, lemony cream—not only provides the perfect landing place for the cabbage wedges but works double duty in this recipe: Each cabbage wedge is brushed in the cheese sauce, then sprinkled with Parmesan before going into the oven. The sauce acts like a flavorful glue that keeps the wedges coated in a blanket of cheese. Any left over is heated and served below the wedges while a showering of chopped hazelnuts with parsley provides a contrasting texture and freshness that cuts through the richness. And for anyone wondering if they can swap out savoy cabbage for green: We don’t recommend it. Savoy cabbage is much drier than standard green varieties and ensures the wedges turn out crisp and golden instead of limp and mushy.