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Eating this dish is a full-on zen moment for your mouth. I recommend either soothing music or silence. Second, you'll need a knife and fork; the cabbage is soft and pliable, but it doesn't like to be stabbed; rather cutting a bit and scooping it up and through the bed of yogurt works best. Each bite checks the box for slightly messy, but all will be forgiven because the taste is incredible.

This recipe feeds 1-2. (Double the recipe and use two lined baking sheets to roast the cabbage to serve more people.)

Notes: Yogurt is Fage' 2 %.



Ingredients: 1/2 head of cabbage, 2 tbsp. garlic-infused olive oil, sea salt, pepper, 2 tsp. paprika, 1/2 cup plain Greek yogurt, 1/2 cup crumbled Feta (or goat cheese), 2 tbsp. chopped fresh dill, 1 tbsp. honey, 1 1/2 tbsp. Balsamic vinegar, chili flakes.

Serves 1-2.

1. Preheat the oven to 400* F and line a baking sheet with parchment paper. Slice a head of cabbage in half (reserve the other half for another use or double the recipe). Slice the half into wedges, down through the core--about six pieces.

2. Place the cabbage wedges on the prepared baking sheet. Drizzle or brush with garlic-infused olive oil. Season with sea salt and pepper to taste, then sprinkle over the paprika. Roast for 25 minutes.

3. While the cabbage roasts, make the dilled yogurt: Mash the crumbled Feta or goat cheese into the yogurt and stir well to combine. Fold in the dill, the season to taste with salt and pepper. Set aside. Stir together the honey and balsamic vinegar until a nice drizzling consistency is met.

4. Remove the cabbage from the oven. Spread the yogurt over the bottom of a plate or platter. Carefully lay the cabbage wedges on top. Drizzle generously with honey-balsamic vinegar, then sprinkle over chili flakes and more chopped dill if you like. Serve immediately.

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