Preheat oven to 450F. Line a baking sheet with foil, or use a silicone mat.

Cut cabbage into 8 wedges, cutting through the core and stem. You may trim off some of the stem, but try to leave some of the core with each wedge to help hold it together.

Arrange wedges on the prepared baking sheet in a single layer. Brush the top layer of each wedge with the olive oil, then season with salt and pepper. Carefully turn the wedges over and repeat on the other side.

Roast for about 10 minutes, or until the edges begin to turn brown. Then, gently turn all of the wedges and roast an additional 10-15 minutes until all the edges are browned and the wedge is cooked through. Serve immediately or cover with foil and allow cabbage to steam briefly.

Sprinkle with Parmesan cheese and serve.