Set your oven to 400°F and let it fully preheat—this takes about 10 minutes. If you have two ovens, preheat both. Line two large rimmed baking sheets with aluminum foil (this saves cleanup time, and trust me, you'll appreciate that on Sunday evening). Spray each sheet generously with olive oil, covering every corner. Have all your seasonings measured and in small bowls nearby. This is called mise en place in restaurant kitchens, and it changes everything about your speed and focus. You're not hunting for the garlic powder when your hands are wet.

Remove any damaged or yellowed outer leaves—compost them. Don't throw away good leaves just because they look rustic. Rinse each head under cold water and set it on a cutting board. Cut each cabbage in half from top to root. Then cut each half into 4 or 5 wedges, keeping the core intact. This is non-negotiable—the core holds everything together during roasting. If you remove it, your wedges fall apart and become unpleasant texture-wise. Cut all three heads first before moving to the next step. This assembly-line approach saves mental switching and keeps you moving.

Pat each wedge dry with paper towels. This is the step most people skip, and it's why their roasted vegetables steam instead of caramelize. You want a dry exterior so the heat can create those beautiful golden-brown edges. Take 5 minutes here. It matters more than you think.

Place the dried wedges in a single layer on your prepared baking sheets. They should not overlap. If you're doing three heads of cabbage and have two sheet pans, you might need to roast in two batches, which is fine. Better to give them space than to crowd the pan and end up with steamed cabbage.

Spray each wedge lightly with olive oil on both sides. Use your spray bottle strategically—rotate the pan and spray at different angles to ensure coverage. Sprinkle the kosher salt, garlic powder, red pepper flakes, smoked paprika, and black pepper evenly across all wedges. Don't be timid with seasoning. Vegetables need adequate salt to taste their best.

Place your sheet pans in the preheated oven. Set a timer for 25 minutes, then check. You're looking for deep golden-brown caramelization on the edges and fork-tender flesh. Depending on your oven, this takes 25 to 30 minutes. If you're using two sheet pans and only one oven, rotate them halfway through for even cooking. When they're done, the outer leaves should be slightly crispy, and the inner flesh should yield easily to a fork. Remove from the oven and let cool for about 5 minutes on the pan. This allows the exterior to set slightly, making them easier to handle without falling apart.