Sugarcone Cabbage Wedge with Dill Yogurt

DIRECTIONS

Preheat oven to 375° F. Cut the cabbage in half lengthwise, then trim the rounded sides so each half sits flat.

In a large sauté pan, melt the butter with garlic, thyme, rosemary, mirin, salt, and white pepper. Spoon this mixture generously over the cut sides of the cabbage, allowing it to soak in.

If your sauté pan is oven-safe, transfer it directly to the oven; if not, transfer the cabbage to a sheet pan, cut side up. Roast for about 1 hour, flipping halfway through and basting with pan juices as it cooks.

[Chef’s Tip: For a clean, sliceable wedge with a meatier texture, let the roasted cabbage cool, then press it between parchment-lined sheet pans with a heavy weight on top. Refrigerate for several hours or overnight. To serve, reheat at 375°F for 15–20 minutes, until lightly crisped.]

Mix the labne with chopped dill. Cut the cabbage pieces in half, then top each piece with a spoonful of the dill labne and a fresh sprig of dill.