In a small bowl, mix together oil, mustard and maple syrup.
Cut the cabbage in half (if it isn’t already) and slice into small wedges about 1” think, leaving the core intact to keep the wedge together. Lay the wedges on a parchment lined baking sheet. Brush the side facing upwards with the maple mustard mixture, and season with salt and pepper. Place the baking sheet into the oven for 15 minutes.
After 15 minutes, remove the baking sheet from the oven and flip the wedges. Repeat on the reverse side and place back into the oven for 15 minutes. The cabbage edges should be browned and crispy. Serve warm.
