Cabbage Wedges with Bacon and Andouille Sauce
Warm honey in a small saucepan over medium heat. Whisk in salt, paprika, and cayenne. Remove from heat; whisk in 1 Tbsp. water. Set aside.
Preheat oven to 300°. Generously season cut sides of cabbage with salt. Place wedges, cut sides up, on a rimmed baking sheet; pour 1 cup water into pan. Cover with foil; bake until tender (a paring knife should slide through easily), about 2 hours.
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 3 minutes. Transfer to a plate. Cook sausage in same pan, stirring often, until lightly browned, about 3 minutes. Return bacon to pan and add cabbage, cream, and broth. Cook 1 minute. Using a slotted spoon, transfer cabbage to plates. Cook liquid in pan until reduced by half, 10–13 minutes. Spoon sauce over cabbage.
Toss parsley with oil and lemon juice and season with salt.
Scatter herb salad over cabbage and drizzle ½ cup hot honey over.