2 Tbsp olive oil
2-3 Tbsp fresh lemon juice
Sea salt and black pepper
Lemon slices for serving (optional)
Cut the head of cabbage into 8 wedges of equal size, cutting through the core and stem end of the cabbage. Then, cut away the core/stem from each wedge, and place them onto your roasting pan/sheet. Space them apart equally.
Put your olive oil and lemon juice in a bowl, and whisk to combine. Brush each cabbage wedge with the mixture and then sprinkle with salt and pepper.
Roast the cabbage in the oven for 15 minutes, then carefully flip over and roast for 10-15 minutes longer, until the cabbage is cooked and lightly brown.
Serve hot, with additional lemon wedges if desired.