Whisk together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.
Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
Makes 4 to 8 side servings depending on the size of your cabbage. I, Emily, broiled the cabbage again for about 5 minutes extra at the end to brown it up a bit more.