1 small green cabbage, cut into 8 wedges, keeping stem in place to keep the wedges from falling apart
1/4 cup | 60 mL olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp smoked paprika
1/2 tsp red pepper flakes
1 clove garlic, peeled and minced
1 tbsp dijon mustard
1 tbsp fresh flat leaf parsley, finely chopped
1/2 cup | 125 g pancetta, cubed and cooked until crisp
1/2 cup | 50 g Castello® Traditional Blue Cheese, crumbled