Preheat the oven to 425°F (220°C). Cut the cabbage into 6 wedges, keeping the core attached to hold each wedge together.

Heat 2 tbsp olive oil in the large oven-safe skillet over medium-high heat. Sear the cabbage wedges for 2–3 minutes per side until browned.

Season the cabbage with salt and black pepper. Pour the vegetable broth into the skillet.

Cover the skillet and roast the cabbage for 15–20 minutes. Remove the cover and roast for 5–10 minutes more until tender and the broth has evaporated.

Heat 1 tbsp olive oil in the small skillet over medium-high heat. Fry the capers, garlic, and slivered almonds for about 2 minutes until golden.

Transfer the fried caper mixture to a paper towel and let it cool. Toss it in a mixing bowl with 3 tbsp fresh dill, lemon zest, and a pinch of salt.

Add honey, 2 tbsp olive oil, Dijon mustard, lemon juice, mayonnaise, 2 tsp fresh dill, garlic powder, and a pinch of salt to the jar. Whisk or shake until smooth.

Arrange the roasted cabbage wedges on a serving plate. Drizzle with the honey-Dijon dressing and scatter the crispy caper garlic crunch over the top.

Add the mixture to a bowl once it is cooled then add the dill, lemon zest and salt, toss.

Make the dressing: add all ingredients to a jar, then whisk or shake to combine.

Plate the cabbage, drizzle with dressing then top with the crunch.