1 small white cabbage
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon grain mustard
1 teaspoon smoked paprika
2 cloves garlic, crushed
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Cut the cabbage in half through the stem. Cut each half into 4 wedges through the stem. Lightly trim the stem if needed but make sure there is enough left to hold the wedges together.
Place in a single layer, cut side down, 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 and season with salt and pepper. 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 little bite to it. If you prefer a softer cabbage, loosely cover with a piece of foil and roast until done to your liking.