Roasted Garlic Parmesan Cabbage Wedges (Print Version)

Caramelized cabbage wedges with garlic oil and Parmesan. Golden, crispy edges and tender centers in 45 minutes.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), 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
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# Cooking Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Arrange cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly apart.
03 - In a small bowl, mix together olive oil and minced garlic until well combined.
04 - Brush the garlic oil generously over the cut sides of each cabbage wedge using a pastry brush.
05 - In another bowl, combine Parmesan cheese, Italian herbs, smoked paprika, salt, and black pepper.
06 - Sprinkle the Parmesan mixture evenly over all the cabbage wedges.
07 - Roast in the preheated oven for 30 to 35 minutes, turning the wedges halfway through cooking, until edges are golden and crispy and centers are tender.
08 - Transfer roasted cabbage to a serving plate and garnish with additional Parmesan cheese and fresh herbs if desired.

# Expert Suggestions:

01 -
  • It turns an inexpensive vegetable into something you will crave like fancy restaurant food.
  • The crispy, caramelized edges contrast perfectly with the tender, sweet center.
  • You only need one pan and a handful of ingredients you probably already have.
  • It works as a side dish or a snack you will steal bites of before dinner even starts.
02 -
  • Do not skip the parchment paper or foil, the cheese will stick to a bare pan and you will lose all those crispy bits.
  • Cut the wedges through the core so they stay intact, loose leaves will burn before the cabbage cooks through.
  • Flip them gently with a spatula at the halfway mark, they are tender and can fall apart if you are too rough.
  • Taste the cabbage before serving and add a pinch more salt if needed, roasting can mellow the seasoning.
03 -
  • Use a pastry brush or your fingers to really work the garlic oil into the crevices of the cabbage for maximum flavor.
  • If your oven runs cool, bump the temperature up to 450 degrees to get those edges truly caramelized.
  • For extra crispy cheese, sprinkle a little more parmesan on the wedges during the last five minutes of roasting.
  • Try finishing with a squeeze of fresh lemon juice right before serving, the acidity cuts through the richness beautifully.
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