Preheat your oven to 400°F (200°C).

Spring cabbage has tender leaves and a smaller core. Cut the cabbage into wedges, ensuring each wedge remains attached to the core.

Spread the cabbage wedges out onto a large sheet pan in a single layer. Brush with olive oil, and season with salt and pepper. Toss to coat, then arrange back into a single layer.

Transfer the pan to the oven and roast for 15 minutes or until the edges are nicely bronzed and crisp, and the centers are slightly softened.

Optional: If using older cabbage or if you prefer a more tender outcome, briefly blanch the cabbage wedges in boiling salted water before roasting.

Remove the tarragon leaves by holding the stem and pulling downwards. Pinch off the tender top leaves.

Chop the olives and capers in a food processor. For a chunkier consistency, add the olives gradually and pulse briefly instead of running the processor continuously.

In a small bowl, combine the chopped olives, capers, tarragon, lemon zest, lemon juice, and olive oil.

Add chili flakes, black pepper, and salt to taste. Mix well.

Transfer the roasted cabbage wedges to a serving plate.

Spoon the tapenade over each wedge.