In this recipe, cabbage wedges are tossed with a lemony marinade and then oven-roasted to caramelize and tenderize them. This recipe is from the New York Times.
Heat the oven to 450.
Remove any wilted leaves from 1 head of cabbage. Cut the cabbage in half through the core, from bottom to top. Place the halves cut-side down and slice each into 6 evenly-sized wedges, held together by a section of the core.
In a jar or small bowl, whisk together 1/2 C. olive oil, 2 T. dijon mustard, 2 T. lemon juice plus 1 t. zest, and 2 cloves of garlic peeled and pressed. Lay the cabbage slices on a baking sheet and brush half the marinade on the top of each. Sprinkle with salt and pepper, then turn them all over and brush with the remaining marinade and sprinkle with more salt and pepper.
Roast for 25-30 minutes, until the cabbage is caramelized and crispy at the edges. Do not attempt to flip.
Serve with hot or cold, drizzled with Ranch Dressing.