Step 1

Arrange a rack in the bottom of the oven and heat the oven to 450ºF.

Step 2

Trim the base from 1/2 medium head cabbage, but leave the core otherwise intact. Cut the cabbage lengthwise through the core into 1 1/2-inch-thick wedges. Place the cabbage on a baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt, and gently toss to coat. Evenly space out the wedges cut-side down on the baking sheet. Don’t worry if any ribbons of cabbage detach — just arrange them around the wedges.

Step 3

Roast until the bottoms of the wedges are deeply browned, the core is just tender, and any detached ribbons are crispy, 15 to 20 minutes. Transfer the hot wedges to a platter browned-side up and season with black pepper. Serve hot or at room temperature with lemon wedges or with a drizzle of sherry vinegar. You can also top with toasted bread crumbs.

Step 4

For a slightly dressier side dish, smear 1/2 cup Greek yogurt on a platter or large plate, then arrange the wedges browned-side up over it. Sprinkle with chopped nuts and herbs.