For years roasted brussels sprouts have predictably made their way onto many a Thanksgiving table, but not this year. Instead of spending precious time slicing the ends off of tiny individual sprouts, this year we are roasting just one glorious head of cabbage instead.

Searing the cabbage before roasting provides a myriad of textures and flavors. Its ruffled edges remain crisp and caramelized, while the centers become lusciously tender. Glazed in a glossy sauce reminiscent of honey mustard, the wedges strike the perfect balance of sweet, salty, and bright. The final dish is topped with crispy bits of bacon, making a decadent dish even more so.

And note: This recipe calls for savoy cabbage rather than your typical green variety for a few reasons. Savoy tends to give off less water in the cooking process, resulting in perfectly caramelized wedges. It also has a sweeter and more mild flavor; and the looser, crinkle-edged leaves are beautifully dramatic when served. But if you can’t get your hands on one, don’t fret; a standard green cabbage will work just fine.