Step 1

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.

Step 2

Slice the head of cabbage in half. Carefully cut out the white core, then place the cabbage with the flat side(s) face-down on the cutting board. Slice the cabbage into 1-inch wide columns and rows. I like to leave the chunks of cabbage intact when possible.

Step 3

Transfer the cabbage to the prepared baking sheet. Drizzle the olive oil on top and sprinkle the salt all over. Gently stir to combine, until all of the cabbage is lightly coated. Spread the cabbage into an even layer across the pan (again, chunks of cabbage are fine).

Step 4

Roast the cabbage in the preheated oven, tossing halfway, until tender and charred brown in spots, about 18 to 20 minutes. Enjoy.