- 1 head red cabbage
- Olive oil, for drizzling
- Salt and pepper, to taste
- 4 slices bacon, cooked and crumbled
- Lemon juice, to taste
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Cut cabbage into 8 equal wedges, removing the core. Put wedges on the prepared baking sheet and drizzle with olive oil. Sprinkle generously with salt and pepper.
Roast cabbage until tender and edges begin to brown, 30 to 45 minutes (depending on the thickness of the wedges). Sprinkle with bacon crumbles and a splash of lemon juice; serve immediately.
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