Preheat your oven to 425 degrees F. If you prefer easy cleanup, consider lining a half sheet pan with foil.
Take your head of cabbage and remove any wilted or tough outer leaves. This ensures that you're working with only the freshest parts.
Cut the cabbage into 8 equal wedges. Start by cutting the cabbage in half lengthwise, then halve each piece again, and finally halve each quarter. Make sure to cut through the core with each slice.
Place the cabbage wedges on the baking sheet in a single layer. This allows for even roasting and ensures that each wedge gets that beautiful color.
Brush the cabbage wedges all over with olive oil, making sure to get some oil between the layers of cabbage. This is key for that crispy exterior.
Season generously with kosher salt and freshly ground black pepper. Don’t skimp here; seasoning is essential!
Roast in the oven for 15 minutes. At this point, the edges should start to brown, but we’re not done yet.
Carefully flip the wedges after the first roasting time. Continue roasting until the cabbage is browned and tender, which may take another 10 to 20 minutes depending on the size of your cabbage. Look for a crispy outer layer and tender center.
Once done, remove from the oven and serve immediately. Pair it with lemon wedges and a sprinkle of crushed red pepper flakes if you like a bit of heat.
