Roasted Green Cabbage Wedges with Olive Oil and Lemon
- Coarse salt and freshly ground pepper
- ½ teaspoon extra-virgin olive oil
- 1 small head green cabbage (about 2 ½ pounds), cut into 8 wedges, core intact
- 1 lemon, cut into wedges
1. 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.