Here’s the clever bit.
Start with a hot oven
Heat a conventional oven to 425°F / 220°C. Line a large tray with parchment.
Keep the layers together
Remove loose leaves and trim the base flat. Cut vertically into roughly 1-inch / 2.5 cm slabs, retaining core where possible. Arrange without overlapping.
Season both sides
Mix oil, garlic powder and salt. Brush both sides of the slices.
Give it time
Roast 30–40 minutes, rotating the tray halfway, until the centre is tender and edges are browned.
Something cool
Meanwhile, stir yogurt and lemon juice together.
The entrance
Spoon a little sauce onto each plate, add cabbage and finish with pepper. Serve as a side with the rest of your meal.
A small detail. A better result.
Keep some core in each slice where possible. It helps those beautiful layers hold together.
