StarInfiniteFood

1: Preheat the oven to 450°F. Line a large sheet pan with parchment paper.

2: Make the peppers. On a separate sheet pan, add the olive oil to the bottom, place the peppers cut-side down, and roast for 15 minutes. Flip and roast for another 5 minutes until charred. Remove from the oven and cover with foil for 5 minutes.

3: While the peppers roast, make the butter. Mix butter, oil, balsamic vinegar, garlic, salt, and pepper in a small bowl and set aside.

4: Place the sheet pan lined with parchment paper into the oven for 5 minutes then reduce the temperature to 425°F.

5: Remove the hot pan from the oven, drizzle a tablespoon of the butter mixture on the bottom, and spread the cabbage wedges out on the pan. Drizzle with the remaining butter and brush the tops to coat. Roast for 25-30 minutes, flipping about 2/3 of the way through until edges are brown.

6: While the cabbage roasts, make the relish. Remove the skins of the peppers by peeling them away. Finely chop and add to a medium bowl with parsley, cilantro, sugar, salt, onion powder, pepper, and vinegar, tossing to combine.

7: Serve the cabbage topped with the relish, almonds, and goat cheese if using.