Red Cabbage Olive Oil Salt and Pepper Toasted Walnuts Goat Cheese Balsamic Vinegar
Remove outer leaves. Trim stem. Cut into four wedges.
Drizzle with olive oil, then sprinkle with salt and pepper.
Turn the cabbage halfway through roasting.
Removed from oven and top with toasted walnuts, goat cheese, and drizzle with balsamic vinegar.
Garnish with fresh thyme, adjust seasoning to taste. Serve.