Slice the cabbage head into four evenly-sized wedges. I slice it in half and the slice each half again. Smaller wedges will roast faster.
Coat or spray each wedge well with oil and sprinkle a pinch of salt on all sides of each wedge.
Place the wedges on a baking sheet covered with a non-stick mat or parchment paper. It won't stick to a greased baking sheet, but it makes cleanup easier.
Roast the wedges for 15 minutes and then turn each wedge over and roast for another 15 minutes, or until they are tender throughout.
Serve warm with the carrot ginger dressing below or your favorite dressing. You can toss the outermost layer if you don't like blackened cabbage.