Instructions

for the dressing

Whisk ⅔ cup mayonnaise; 3 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon extra-virgin olive oil; 2 teaspoons Worcestershire sauce; 2 minced garlic cloves; 3 anchovy fillets, rinsed, patted dry, and minced;½ teaspoon pepper; and ⅛ teaspoon kosher salt together in bowl.

for the salad

Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons oil and 1½ cups crumbled rye bread and sprinkle with ¼ teaspoon salt. Cook, stirring often, until browned and crisp, 6 to 9 minutes (reduce heat if skillet begins to smoke). Transfer to large plate and let cool.
Cut 1 head green cabbage in half through stem, then cut each half through stem into 1- to 1½-inch-thick wedges, slicing at angle so core keeps wedges intact. (Outer wedges may fall apart slightly.) Place cabbage in large bowl and drizzle with 2 tablespoons oil.
Heat now-empty skillet over medium-high heat for 3 minutes. Add 1 tablespoon oil and swirl to coat skillet. Arrange half of cabbage wedges in skillet, cut sides down. Sprinkle with ¼ teaspoon salt, reduce heat to medium, cover, and cook until deeply charred on bottom, 2 to 5 minutes. Flip wedges; cover; and cook until charred on second side, 2 to 5 minutes, reducing heat if oil begins to smoke. Transfer cabbage to large serving platter and repeat with remaining 1 tablespoon oil, remaining half of cabbage wedges, and remaining ¼ teaspoon salt.
Scatter 2 tablespoons capers over cabbage and drizzle with one-quarter of dressing. Sprinkle rye bread over cabbage, followed by ¼ cup grated Parmesan and pepper to taste. Drizzle with additional one-quarter of dressing and serve, passing remaining dressing.