Here’s a tip on how you can make savory roasted cabbage!

Start by preheating the oven to 190°C (375°F) and line a baking sheet with parchment paper. Next, take the outer leaves off a 1.5 kg (3 lb) small head of green or red cabbage and chop it in half through the core. Slice the halves into 2.5-centimeter (1-inch) thick wedges. Set the wedges onto the baking sheet in a single layer, leaving approximately 1.5 cm (1/2 inch) between each. Drizzle or brush 30 milliliters (2 tablespoons) of extra virgin olive oil evenly over the wedges and sprinkle them with 15 grams (1 tablespoon) of Za’atar spice blend, or more to taste. Next, sprinkle on 6 grams (2 teaspoons) of garlic powder and 6 grams (1 teaspoon) of salt. Roast the wedges for 35 minutes or until they are fork-tender, and the leaves have turned crispy on the edges. Garnish them with flaky sea salt and chopped fresh parsley and serve hot. Bọn appetit!