Cabbage with hazelnuts and chile butter

Step 1: Preheat oven to 400 degrees F (200 degrees C)

Step 2: Cut cabbage in half, keeping the stem intact and then slice each piece into thirds, so you have 6 wedges. Any pieces that fall off just add them to the baking sheet.

Step 3: In a skillet over medium heat add the cumin and coriander seeds and toast them for 1 minute. In a mortar and pestle grind them and then add to a cup or bowl with the rest of the spices (allspice, oil and 1/2 teaspoon salt). Spread spiced oil over the cabbage, using your fingers to make sure to get it into all the cabbage.

Step 4: Heat a skillet until it is hot. Sear the cabbage wedges for 3-5 minutes per side or until charred and then transfer then to a rimmed baking sheet and roast them for 20-25 minutes or until tender.

Step 5: Meanwhile, in a skillet over medium heat toast the hazelnuts for a few minutes until they start to brown. Add the butter and the Aleppo pepper, lower heat to med low and cook for a few minutes, stirring frequently.

Step 6: When cabbage is done, transfer to a serving dish and spoon chile butter and hazelnuts over the cabbage. Top with salt and pepper and parsley and also some more Aleppo pepper (pul biber).