Preheat convection oven to 425
Cut cabbage into 8th's down the stem, such that the stem holds the wedges together.
Lay wedges on a foil lined sheet pan.
Drizzle wedges with olive oil, a generous amount of salt, pepper, and a good pinch of cumin on each. Flip and repeat.
Roast for 15 minutes. Flip the wedges over and roast 15 more.