Roasted Lemon Cabbage

INGREDIENTS

1 head of green cabbage
2 Tbspextra virgin olive oil
2 Tbsp lemon juice
Sea salt and ground black pepper, to taste
Lemon slices, for serving cabbage (optional)

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit.

Cut the head of cabbage into 8 equal wedges, cutting through the core and stem end. Carefully trim the thick core and stem from each wedge and arrange wedges in a single layer on a non-stick cookie sheet.

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. Season generously with sea salt and pepper. Carefully turn the wedges over, then brush the other side with the olive oil/lemon juice mixture and season with more salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Turn the wedges and roast for another 10 to 15 minutes, until the cabbage is nicely browned and cooked through. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.