Cheesy Roasted Cabbage Wedges

Cut the Savoy cabbage in half through the core, then cut each half into wedges, keeping the core intact to hold the leaves together.

In a large bowl, toss the shredded Gruyère cheese with cornstarch until evenly coated.

In a medium saucepan, combine the heavy cream, grated garlic, about half of the lemon zest, and Dijon mustard.

Heat the cream mixture over medium heat until warm. Gradually whisk in the Gruyère cheese mixture until the sauce is smooth and fully melted. Season with salt and pepper.

Using a pastry brush, generously coat all exposed sides of each cabbage wedge with the cheese sauce.

Place the sauced wedges on a baking sheet and sprinkle generously with most of the grated Parmesan cheese.

Roast in a hot oven until the cabbage is tender and the cheese forms a deep golden-brown, caramelized crust.

To serve, pour the remaining cheese sauce onto a serving platter and arrange the roasted cabbage wedges on top.

Garnish with chopped fresh parsley, toasted hazelnuts, the remaining lemon zest, and a final sprinkle of Parmesan cheese.