Cabbage Wedges lightly seasoned with thyme, and topped with sweet shallots and salty prosciutto then Oven Roasted until tender on the inside and crispy on the edges.
Preheat the oven to 400 fahrenheit
Peel the outer leaves of the cabbage off then slice down the centre through the core. Then slice the half into quarters and then each quarter into 3 thin wedges. I ended up with 6 wedges from the half of a cabbage.
Brush the olive oil on both sides of the wedges and place on a parchment lined baking sheet.
Sprinkle the wedges evenly with salt, pepper and dried thyme. Then sprinkle the shallot over the wedges.
Top each wedge with 1/2 a slice of prosciutto or a piece large enough to mostly cover. (if you prefer you can leave the prosciutto off they are still amazing!)
Place in the oven to roast for 30-35 minutes. The edges will get very dark and crispy and are so full of flavour. Pierce the thickest part of one of the wedges with a fork to check, if its tender or easy to pierce it is done!