Preheat oven to 450 degrees. Cut cabbage into about 6 wedges. Be sure leave the core intact so that each wedge has 1/6th the core. This helps keep the leaves of cabbage intact in the wedge. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with olive oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.
*I forgot to squeeze lemon on top and it tasted just fine. Next time I'll give the lemon flavor a try. I thought about using lemon pepper as a part of the seasonings as well.