Ingredients:

  • 1 lb Yukon Gold potatoes, cut into 1-inch cubes
  • 1.5 lbs Green cabbage, cut into 1-inch thick wedges
  • 1 medium yellow onion, sliced into thick petals
  • 2 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the potatoes into uniform 1-inch cubes and the cabbage into 1-inch thick wedges.
  2. In a large mixing bowl, combine the cubed potatoes, cabbage wedges, sliced onions, and minced garlic.
  3. Drizzle the vegetables with olive oil and sprinkle with smoked paprika, kosher salt, black pepper, and dried thyme. Toss thoroughly by hand to ensure all surfaces are evenly coated.
  4. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet, ensuring they are not crowded to allow for proper roasting.
  5. Roast in the oven for 20 minutes.
  6. Remove the pan from the oven; flip the potatoes and shift the cabbage wedges to ensure even browning.
  7. Return to the oven and roast for another 20–25 minutes until the cabbage edges are charred mahogany-colored and the potatoes are fork-tender and golden.