2 tablespoons olive oil
2-3 tablespoons fresh squeezed lemon juice
salt and pepper to taste
lemon slices (optional garnish)
Preheat oven to 450℉. Spray a roasting or baking pan with non-stick spray or olive oil.
Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core and stem from each wedge. Arrange wedges in a single layer in the roasting pan leaving a little space around each of piece if possible.
Whisk 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 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. Serve hot and garnish with lemon to be used if additional lemon is desired.
Whisk 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 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. Serve hot and garnish with lemon to be used if additional lemon is desired.
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