Inspired by a wood fire-roasted cabbage dish at Firedoor in Sydney, this dish turns a simple green cabbage into tender, lightly charred side with tons of flavor. Our dish adapts the idea to a standard oven, cutting the cabbage into quarters and roasting it covered for 15 minutes to tenderize the leaves, followed by another 15 minutes uncovered to render them deeply browned and superbly tasty. An Asian-leaning vinaigrette pairs perfectly with the cabbage's natural sweetness and nutty roasted notes.