If you can find savoy cabbage, this pretty skillet-roasted side dish is a great use for it. Savoy is an elegant variety with beautifully rippled leaves that cook up more tender than typical green or red cabbage.
In a small bowl, combine panko breadcrumbs and the 1 teaspoon olive oil. Microwave until toasted, stirring every 30 seconds.
Cut cabbage into 6 wedges. In an extra-large skillet, heat the remaining 2 tablespoons olive oil over medium. Arrange wedges in skillet, cut sides down. Season with salt and pepper. Cook until well browned, about 3 minutes. Turn wedges, adding oil to skillet as needed. Season again and cook 3 minutes more.
Meanwhile, zest the lemon; set zest aside. Squeeze half of the lemon over the cabbage and add the water to skillet. Bring to a boil; reduce heat. Cover and simmer until wedges are tender, 10 to 12 minutes. Transfer to a platter. Top with panko, hazelnuts and the reserved lemon zest.