Roasted Garlic Parmesan Cabbage Wedges (Print)

Caramelized cabbage wedges with garlic oil and Parmesan, roasted until golden and tender in just 45 minutes.

# Ingredients:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), cut into 8 wedges with core intact

→ Garlic Oil

02 - 3 tablespoons olive oil
03 - 4 garlic cloves, finely minced

→ Cheese & Seasonings

04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon dried Italian herbs or oregano
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# Instructions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Place cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly with adequate air circulation between pieces.
03 - Combine olive oil and minced garlic in a small bowl, stirring to distribute garlic evenly throughout the oil.
04 - Brush garlic oil generously over the cut sides of each cabbage wedge using a pastry brush.
05 - Combine Parmesan cheese, Italian herbs, smoked paprika, salt, and black pepper in a separate bowl, mixing until well blended.
06 - Sprinkle the seasoning mixture evenly over the oiled cabbage wedges, ensuring full coverage on all sides.
07 - Roast in preheated oven for 30 to 35 minutes, turning wedges halfway through cooking time, until edges are golden and crispy and centers are tender.
08 - Transfer roasted cabbage wedges to serving plate. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately while hot.

# Pro Tips:

01 -
  • Cabbage transforms into something completely unexpected and crave-worthy when roasted until the edges turn crispy and caramelized.
  • It's genuinely easier than most side dishes, yet feels fancy enough to impress people at the dinner table.
  • The whole thing comes together in under 45 minutes with minimal hands-on time, so you can focus on the main course.
02 -
  • Don't skip turning the wedges halfway through because the side touching the pan will brown faster, and you want both sides to have that caramelized edge.
  • The core is your friend, not your enemy, so cut from top to bottom keeping it intact or those wedges fall apart into loose leaves.
03 -
  • Don't overcrowd the baking sheet because moisture needs to escape or you'll steam the cabbage instead of roasting it golden and crispy.
  • Save extra Parmesan and fresh herbs to sprinkle on top right when they come out of the oven so flavors feel bright and not melted into everything.
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