For the cabbage:

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1 small cabbage, sliced into 6 wedges

1-2 tbsp La Tourangelle olive oil Salt and pepper to taste

¾ cup veggie broth

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Topping:

2 tbsp La Tourangelle Olive Oil

3 tbsp capers

3 cloves garlic, sliced into thin slivers

⅓ cup slivered almonds

3 tbsp chopped fresh dill

½ tbsp lemon zest Pinch salt

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Dressing:

2 tbsp honey

2 tbsp La Tourangelle Olive Oil

3 tbsp Dijon mustard

2 tsp lemon juice Pinch

2 tbsp mayonnaise

2 tsp chopped fresh dill

¼ tsp garlic powder

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1️⃣Preheat the oven to 425.

2️⃣Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 2-3 minutes per side. Add salt and pepper to taste to one side. The wedges should be browned. Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes. Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.

3️⃣While the cabbage roasts, make the topping. Add 1 tbsp of the olive oil to a separate smaller skillet and heat over medium-high. Add the capers, garlic and almonds. Cook for about 2 minutes until the garlic and almonds are browned, but do not burn. Remove and place on a paper towel. Add the mixture to a bowl once it is cooled the add the dill, lemon zest and salt. Toss.

4️⃣Make the dressing. Add all ingredients to a jar, then whisk or shake to combine.

5️⃣Plate the cabbage, drizzle with dressing then top with the crunch.