- 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
- 2 teaspoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 lemon, cut into wedges, plus more to taste
Directions Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.