3 1/4 pounds red cabbage (from 2 heads), cored and cut into 3/4-inch-thick wedges
2 pounds green cabbage, cored and cut into 3/4-inch-thick wedges
6 thyme sprigs
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preheat oven to 425 degrees. Toss cabbages with thyme and oil. Season with salt and pepper.
Roast cabbages on 2 rimmed baking sheets, tossing every 15 minutes, until tender and slightly charred, about 1 hour 15 minutes.
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