Preheat the oven to 425 F, and if you have convection, set it to 400 F.
Cut the bottom of the stem from the cabbage, and cut it in half vertically. Slice it in wedges, about 2 inches thick at the widest part, leaving the core intact.
Spread olive oil on a sheet pan, and place the cabbage wedges on the oil. Sprinkle with herbs, salt, pepper, and more oil.
Roast for about 20 minutes, then carefully turn the wedges and roast for 10 minutes longer. The leaves will be crisped around the edges. Let cool.
For aioli, stir a tablespoon or so of lemon juice and a glug of olive oil into the mayo, stir in parsley, and season to taste with salt and pepper, if needed.
Serve wedges napped with aioli and sprinkled with lemon zest and more herbs.