1 head cabbage
2 tablespoons oil
1 teaspoon salt
Optional: 1 teaspoon cumin seeds or caraway seeds
Set oven to 450ºF
Cut cabbage into 8 quarters. Leave the core intact to help hold them together.
Pour the oil on a baking sheet and rub both cut sides of each wedge in the oil. Lay them cut-side-down.
Sprinkle with salt and optional spices.
Roast for about 20 minutes, until softened and the outer cabbage leaves are crisp (they are the best part!)