Charred Roasted Cabbage with Skordalia

Ingredients

• 1½ ounces rustic bread, trimmed of crust, cut into 1-inch cubes (1 cup)
• ¼ cup slivered almonds
• 1 large head garlic, outer papery skin removed, top third cut off and discarded
• 2 pound head green cabbage, tough and/or bruised outer leaves removed, cut into 4 wedges
• 4 tablespoons plus ⅓ cup extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 3 tablespoons lemon juice
• ½ teaspoon white sugar

Instructions

1. Soften bread and almonds in water.
2. Roast garlic and oiled cabbage wedges covered until tender, then uncover and char.
3. Blend garlic, bread, almonds, lemon juice, sugar and salt; stream in olive oil and water until smooth.
4. Serve cabbage over skordalia.