Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Toss cilantro and parsley in a medium bowl. Drizzle oil and lemon juice over and season with salt; toss to coat.

Step 5

Scatter herb salad over cabbage and drizzle ½ cup hot honey over.