Heat oven to 450 degrees.

Prepare the cabbage: Peel any wilted outer leaves, then
halve the cabbage lengthwise through the core, setting
both halves flat on your cutting board. Slice them through
the core into 12 even wedges (each about 1¼ inches thick
at the widest point). Gently transfer them to a large sheet
pan, carefully keeping each wedge intact.

In a small bowl, whisk together the olive oil, lemon zest
and juice, mustard, honey, garlic, ½ tsp salt and ¼
tsp pepper. Brush half the vinaigrette over the
cabbage wedges, making sure it drips between the leaves,
then carefully flip the wedges over and brush with the
remaining vinaigrette.

Roast the cabbage until tender, golden at the edges and
caramelized, 25 to 30 minutes.

While the cabbage roasts, prepare the dressing: In a small
bowl, whisk together the crème fraîche, mayonnaise,
lemon zest and juice; season to taste with salt and pepper.
(If using sour cream, thin the dressing with just enough
water so that it can be drizzled, about Tblsp.)
Refrigerate for up to 2 days.

Let the cabbage cool, then refrigerate it for up to 2 days.
Arrange the cabbage wedges on a serving platter. Season
to taste. Serve cold or at room temperature, drizzled with
the dressing (brought to room temperature) and
garnished with the dill and parsley.