In a large bowl, whisk together Garlic EVOO, Dill EVOO, Thyme (Oregano) White Balsamic Vinegar, grain mustard, salt, pepper, and pepper flakes until combined.
Add cabbage wedges to the bowl and toss to coat.
Transfer seasoned wedges to a large baking sheet. Drizzle cabbage wedges with any remaining sauce from the bowl.
Roast for 20-25 minutes or until the cabbage is tender.
Garnish with fresh parsley and dill before serving.