Adapted from Clean Eating Chelsey
- 1 head of cabbage
- 2-4 Tbsp olive oil*
- salt & pepper to taste
- Preheat oven to 425°.
- Line a baking sheet with parchment paper or spray lightly with cooking spray
- Cut a bit off the root end. Do NOT cut out the heart.
- Cut cabbage, through the root end, into 8 wedges.
- Arrange wedges on baking sheet. Drizzle with as much olive oil as you like. Salt and pepper to taste.
- Roast for 30 minutes, flip each piece halfway through cooking.