Roast Cumin-scented Cabbage - Testing

I - I used a small cabbage and it charred on both sides. Ben liked it, I thought it was too much. Same for the spicing - too much for the quantity of cabbage I had. I need to quantify how much cabbage so there's a ratio. 

2 Tbsps vegetable oil
1 head cabbage, cut into 8 wedges (how many oz?)
1 pinch red pepper flakes, or to taste
1 tsp cumin seeds
salt and ground black pepper to taste
1 lemon

1. Preheat oven to 400 degrees.
2. Brush both sides of the wedges with the oil.
3. Mix together the pepper flakes, cumin seeds, salt and pepper. Sprinkle over the wedges, both sides.
4. Cover wedges with foil and roast 45 minutes; remove foil and roast an additional 10 minutes or until golden and fork tender. 
5. Squeeze lemon juice over all and serve.