Directions

For the sheet pan

1. Preheat the oven to 375 degrees F.

2. Sear the cabbage in batches in olive oil and season with kosher salt on both sides. Once golden, remove and continue to sear until all the pieces are golden on both sides. Squish all the cabbage pieces into a medium-sized pot. Be gentle when transferring them.

3. Make the sauce. In a separate pan, heat butter until melted and add aleppo. Let it bubble for a couple seconds and then add in the honey and the salt. Brush ¾ of it all over the cabbage, trying to get inside the layers.

4. Cover with a lid and place in the oven for 40 minutes until tender. The cabbage will release a lot of liquid, so halfway through, use a brush to brush the sauce that forms all over and inside the layers of the cabbage.

5. When a sharp knife slides into the cabbage easily, remove the lid and add the lemon juice and brush all over again. Raise the heat to 425 and place back in for another 20 min to get nice and golden. You can broil for a couple more minutes if you want more color.

6. Remove from the oven and finish with the lemon zest and the breadcrumbs. Serve with the rest of the honey, butter, and aleppo sauce.

For the parm breadcrumbs

1. In a pan, heat up the extra virgin olive oil. Add in the grated garlic and sauté for a couple seconds. 

2. Add in the breadcrumbs and salt and mix on medium-low heat until lightly golden. 

3. Add in the parm and mix until all the cheese melts. Remove from the pan, and keep it in a bowl to let cool until ready to use.