Preheat your oven to 450F/232C. This high temperature is key to achieving that lovely caramelization on the cabbage.
Spray a roasting pan with non-stick spray or brush it with olive oil. This will help prevent sticking and allow for even cooking.
Cut the head of cabbage into 8 same-size wedges, making sure to cut through the core and stem end. This ensures that each wedge holds its shape during roasting.
Arrange the wedges in a single layer on the roasting pan. You want them to be spaced apart for maximum browning.
In a small bowl, whisk together the olive oil and lemon juice. This mixture will add flavor and moisture to the cabbage.
Using a pastry brush, brush the top sides of each cabbage wedge with the olive oil and lemon juice mixture. Be generous with the seasoning of sea salt and fresh ground black pepper too!
Carefully turn the cabbage wedges and brush the second side with the olive oil mixture, seasoning again with salt and pepper.
Roast the cabbage for about 15 minutes. Keep an eye on them; you want the side touching the pan to be nicely browned.
Remove the pan from the oven and turn each wedge carefully. This step is essential for even cooking.
Put the pan back into the oven and roast for another 10 to 15 minutes. You’re looking for the cabbage to be nicely browned and cooked through, with just a bit of chewiness remaining.
Serve hot, garnished with additional lemon slices for squeezing at the table if desired. This adds a bright touch to each bite!
