Roasted Garlic Parmesan Cabbage Wedges (Printable Version)

Golden-roasted cabbage wedges coated with garlic oil and crispy Parmesan cheese for a savory, caramelized side dish.

# 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 to Follow:

01 - Preheat 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, mix 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.

# Additional Tips::

01 -
  • It transforms an underrated vegetable into something crispy, sweet, and deeply savory that even picky eaters devour.
  • The roasted edges get caramelized and addictive while the center stays tender and almost creamy.
  • Only a handful of ingredients and one pan stand between you and a side dish that looks like you spent hours on it.
  • It's naturally gluten-free and vegetarian, but hearty enough to satisfy anyone at the table.
02 -
  • Don't skip the parchment paper or the cheese will fuse to your pan and you'll spend twenty minutes scrubbing instead of eating.
  • Flip the wedges gently with a wide spatula because they can fall apart if you're too rough, especially the outer leaves.
  • If your oven runs hot, check the cabbage at 25 minutes because burnt garlic tastes bitter and ruins the whole dish.
03 -
  • Use a pastry brush to get the garlic oil into all the layers of the cabbage so every bite is flavorful, not just the surface.
  • If you want extra crispy edges, broil the wedges for the last two minutes of cooking, but watch them closely so they don't burn.
  • Save any leftover garlic oil and toss it with roasted potatoes or drizzle it over warm bread the next day.
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