Preheat your oven to 425°F (220°C). Remove any damaged outer leaves from the cabbage and rinse it thoroughly. Pat it completely dry with paper towels. Using a sharp knife, cut the cabbage into thick wedges or steaks about 1 inch thick, leaving part of the core intact so the wedges stay together during roasting.

Arrange the cabbage wedges in a single layer on a parchment-lined baking sheet. In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, thyme, oregano, salt, and black pepper. Brush both sides of each cabbage wedge generously with the seasoned oil mixture, ensuring every surface is evenly coated.

Place the baking sheet into the preheated oven and roast the cabbage for about 20 minutes. During this time, the underside will begin developing rich caramelization while the leaves soften and absorb the seasonings.

Carefully turn each cabbage wedge over using a spatula or tongs. Return the baking sheet to the oven and roast for another 12 to 15 minutes until both sides are beautifully golden brown with crispy edges and tender centers.

Remove the roasted cabbage from the oven and immediately sprinkle it with chopped fresh parsley. If desired, add freshly grated Parmesan cheese while the cabbage is still hot so it melts slightly. Finish with a squeeze of fresh lemon juice to brighten the flavors before serving.

Transfer the roasted cabbage wedges to a serving platter while they’re still hot. Garnish with a little extra chopped fresh parsley, an additional sprinkle of Parmesan cheese if desired, and a few lemon wedges on the side. Serve immediately to enjoy the crispy caramelized edges and tender, flavorful center at their absolute best. Roasted cabbage makes an excellent side dish for everything from grilled meats to hearty vegetarian meals.