INGREDIENTS Roasted Red Cabbage-and- Collard Green Slaw 1 small head red cabbage (about 2 pounds), halved and cut into 5 1-inch wedges, leaving core intact 4 tbsp. olive oil, divided Kosher salt Freshly ground black pepper 1 small bunch collard greens, stem discarded and leaves halved lengthwise, then sliced 1-inch-thick crosswise 1/2 fresh flat-leaf parsley, […]
