INGREDIENTS:

• 1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces

• 1½ tsp. flaky sea salt, plus more

• ½ cup coarsely chopped raw pistachios

• 1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

• ½ tsp. freshly ground black pepper, plus more

• 1 sprig thyme

• ½ tsp. finely grated orange zest

• ½ tsp. sugar

• 2 Tbsp. apple cider vinegar

• 2 tsp. honey

• 1 cup parsley leaves with tender stems

• 1 Tbsp. thinly sliced chives

• 3 oz. Parmesan, shaved, plus more for serving

PREPARATION:

1. Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

2. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

3. Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

4. Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

Do Ahead: Cabbage can be massaged up to 3 hours in advance. Cover and keep chilled.