Ingredients:

  • 1 head (approx. 2 lbs / 900g) Green Cabbage, cut into 8 wedges
  • 3 tbsp (45ml) Olive Oil
  • 1 tsp (6g) Kosher Salt
  • ½ tsp (3g) Coarse Black Pepper
  • ½ tsp (3g) Garlic Powder
  • 1 tbsp (15ml) Fresh Lemon Juice or Apple Cider Vinegar
  • 2 tbsp (15g) Fresh Parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut the cabbage into 8 uniform wedges, keeping the core intact so the leaves don't scatter. In a large bowl, toss the wedges with olive oil, salt, pepper, and garlic powder until the leaves are glistening and fully coated.
  2. Arrange the roasted cabbage wedges on the baking sheet in a single layer, ensuring they do not touch. Roast for 15 minutes, then flip each wedge. Continue roasting for another 15-20 minutes until a deep mahogany color and nearly charred edges are achieved.
  3. Remove the pan from the oven. While the cabbage is still sizzling, immediately drizzle the lemon juice or vinegar over the wedges and sprinkle with fresh parsley.