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Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 425°F.
Meanwhile, remove any wilted or damaged leaves from cabbage. Cut the head into 8 (1 ¼-inch-thick) wedges, leaving the root end intact to help wedges stay together.
Whisk oil, vinegar, lemon juice, mustard, garlic, pepper and ¼ teaspoon salt together in a medium bowl. Reserve 2 tablespoons dressing in a small bowl.
Divide the cabbage wedges between 2 (gallon-size) zip-top plastic bags; pour the remaining dressing from the medium bowl into the bags; rub to coat the cabbage with dressing. Let stand for 15 minutes, tossing the bags occasionally.
Remove the baking sheet from the oven; arrange the marinated cabbage wedges on the pan in a single layer. Sprinkle with the remaining ¼ teaspoon salt. Roast, flipping once, until tender and browned, 35 to 40 minutes.
Drizzle the cabbage wedges with the reserved dressing and sprinkle with thyme