Roasted Garlic Parmesan Cabbage Wedges (Printable Version)

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

# What You'll Need:

→ 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, optional
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Arrange the cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly.
03 - In a small bowl, combine the olive oil and minced garlic.
04 - Brush the garlic oil generously over the cut sides of each cabbage wedge.
05 - In another bowl, combine Parmesan, Italian herbs, smoked paprika if using, salt, and pepper. Sprinkle the mixture evenly over the cabbage wedges.
06 - Roast in the preheated oven for 30 to 35 minutes, turning the wedges halfway through, until the edges are golden and crispy and the centers are tender.
07 - Serve hot, garnished with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It turns an underdog vegetable into something golden, crispy, and worthy of fighting over at the dinner table.
  • The prep is laughably simple, just slice and season, then the oven does all the heavy lifting while you finish everything else.
  • Youll get tender, almost sweet cabbage inside with edges that crunch like the best roasted Brussels sprouts.
  • Its naturally gluten free and vegetarian, but feels indulgent enough that no one notices what its not.
02 -
  • Dont cut the wedges too thin or theyll fall apart and dry out, aim for thick slices that can stand up to the heat and stay juicy inside.
  • Flip them carefully at the halfway mark using a spatula, not tongs, so the parmesan crust stays intact and doesnt crumble off onto the pan.
  • If your oven runs hot, check them at 25 minutes because the line between perfectly caramelized and burnt happens fast.
03 -
  • Use a pastry brush to apply the garlic oil so it gets into every layer of the cabbage instead of just sitting on the surface.
  • Let the wedges rest on the hot pan for a minute after you pull them from the oven, the residual heat crisps up the cheese even more.
  • Double the recipe if youre feeding more than four people because these disappear faster than you think and no one ever complains about having extra.
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