Crispy and easy oven-baked cabbage makes a great side dish for any meal. What I love about this recipe is that it has about five ingredients, it only takes about five minutes to assemble, and the oven takes care of the rest.
Preheat the oven to 450 degrees F and line a roasting pan or baking sheet with parchment paper.
Cut cabbage into 8 same-size wedges, cutting through the core and stem end. Arrange in a single layer onto the pan and set aside.
In a small mixing bowl, whisk together the olive oil, lemon juice, and mustard.
Using a pastry brush, brush the tops of each cabbage wedge with the mixture, then season generously with sea salt and fresh ground black pepper.
Turn the cabbage wedges carefully, brushing the other side with the mixture remembering to season generously with salt and pepper.
Roast the cabbage wedges until the side touching the pan is nicely browned, this will take about 20 minutes.
Remove the sheet pan from the oven, turn each wedge carefully, then place back in the oven roasting until caramel in color and is cooked through with a bit of chewiness remaining. This will take an additional 20 minutes.
Remove from the oven, sprinkle with parsley, and serve immediately.
To prepare the cabbage, discard the outer leaves of the cabbage.
Feel free to make the olive oil mixture ahead of time if you are short on time.
If you are taking this for a work lunch or on a picnic, it should store well in an airtight container and also taste great at room temperature.
If you are feeling adventurous, try to add some roasted walnuts and a drizzle of honey, not only is this a delicious combination but it makes for a lovely presentation as well.