1 head Wakefield or green cabbage, outer leaves removed if softOlive oil Kosher salt and freshly ground black pepper 4 slices thick bacon
Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Lay these down on a large roasting pan or baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper. Cut each slice of bacon into small strips and lay on top of the cabbage.
Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for 5-minute increments until they are. Serve immediately; the wedges cool down fast.