Roasted cabbage, crispy parmesan topping, olives - vierge sauce

Ingredients

• 1 small green cabbage, core intact, cut into 8 wedges
• A drizzle of extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 1/2 oz Parmigiano Reggiano, finely grated
• 1 cup panko or homemade breadcrumbs
• 1/2 cup Castelvetrano olives, finely chopped
• 3 tbsp flat-leaf parsley, finely chopped
• 1 garlic clove, finely grated
• 1/4 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 5 oz cherry tomatoes, cut into 6 pieces
• 1 shallot, finely chopped
• 1 tbsp capers
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lat-leaf parsley, chopped
• 1 tbsp basil, chopped
• Salt
• pepper