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Cheesy Roasted Cabbage Wedges
Ingredients
  • ½ cup blanched hazelnuts
  • Extra-virgin olive oil (for baking sheets)
  • 1 large head of savoy cabbage (about 3 lb.)
  • 6 oz. Gruyère, coarsely grated (about 1½ cups)
  • 1 Tbsp. cornstarch
  • 1⅔ cups (or more) heavy cream
  • 2 Tbsp. Dijon mustard
  • 2 garlic cloves, finely grated
  • 1½ tsp. finely grated lemon zest, divided
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • 1 tsp. freshly ground pepper, plus more
  • 5 oz. Parmesan, finely grated (about 3 cups), plus more for serving
  • ¼ cup finely chopped parsley
Steps
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