Makes 3-4 servings as a side dish
1 medium-sized heat of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice
generous amount of sea salt
fresh ground pepper
Preheat oven to 450 F. Spray a roasting pan with non-stick spray or olive oil.
Cut the head of cabbage into 8 same-sized wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can).
Whist together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table, if desired.
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