Place a large pot of water on high heat until it boils. Don't overfill the pot because you need to add cabbage
Slice your cabbage in half and place into the boiling water and reduce to a simmer. Continue to simmer for 30 minutes, until cabbage is tender.
In the meantime, preheat oven to 170C fan-forced.
Then place roasted blanched almonds, dried dill, dried cranberries and parsley into a bowl and combine.
Once the cabbage is tender, carefully take the halves out of the water with tongs, let the water run out of the each half then place onto a lined baking tray, with the intersection of the cabbage facing up.
Generously drizzle with extra virgin olive oil then season well with salt and pepper and bake for 1 hour until browned and crispy.
Serve on a large plate and top with almond herb topping, then squeeze over lemon juice. Serve warm.
*you can bake cabbage for longer than an hour until you get the crispiness you're after :)