Roasted Charred Cabbage with pomegranate

Method

1. Gather and prep everything first: olive oil, garlic, smoked paprika and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the charred cabbage and let it roasted, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.