This recipe is our re-creation of a small plate we enjoyed at Shaffa Bar in Tel Aviv. Cabbage wedges were roasted until deeply charred on the exterior and fork-tender inside, then paired with skordalia. The thick, creamy Greek dip is a puree of nuts, olive oil, garlic and lemon juice or vinegar, with a base of bread or cooked potatoes (we use bread, which keeps things simple, but make sure to use a rustic loaf rather than soft sandwich bread, and remove the crusts for a nicer-colored puree). We roast a whole head of garlic alongside the cabbage so the cloves turn creamy and sweet and easily blend into the skordalia. You will need foil to line the baking sheet to avoid sticking and also to cover the cabbage for roasting. If you don’t have 18-inch-wide foil, you will need to join two sheets of standard-width foil, folding or crimping the seam so steam will not escape. Serve as a first course, a light vegetarian main or as a side to grilled or roasted meats or fish.