BOILING:Wash and cut cabbage into quarters or large wedges. Add about 1/2 inch of water into a large saucepan and bring to a boil. Add cabbage and continue boling uncovered, until the pieces are tender, about 8 to 11 minutes.
STEAMING:Cut the cabbage head into 4 wedges. Remove the core from each wedge. Place one inch of water in a pot and insert a steamer basket. Put in the cabbage wedges with one cut side down. Steam for 6 minutes, flip over and steam for another 6-8 minutes or until crisp-tender. Do not overcook.
BAKING:Preheat oven to 400°F. Cut cabbage into 1-inch-thick rounds and place on the baking sheet. Brush lightly with oil. Season with salt and pepper. Roast until cabbage is tender and edges are golden, about 40-45 minutes.
