¼ green cabbage
¼ cup olive oil
1 ½ tablespoons lemon juice
1 tablespoon grain mustard
½ teaspoon smoked paprika
2 cloves garlic, crushed
sea salt and freshly ground pepper
Preheat the oven to 180°C.
Cut the cabbage into 4-5 wedges, making sure
you retain a part of the stem on each so that the wedges hold together.
Place in a single layer on a lined baking tray and sprinkle a teaspoon of water over each one.
Whisk the remaining ingredients together and season. Using a pastry brush, brush half the oil mixture over the cabbage. Roast for 15 minutes then carefully turn each wedge over. Brush with the remaining oil mixture and roast for a further 15 minutes for cabbage that still has a bit of bite to it. If you prefer more tender cabbage, loosely cover the tray with a piece of foil and roast until done to your liking.