Roasted Garlic Parmesan Cabbage Wedges (Printer-friendly)

Caramelized cabbage wedges with garlic oil and crispy Parmesan cheese. A savory vegetarian side in 45 minutes.

# What You'll Need:

→ 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 or oregano
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Place cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly.
03 - In a small bowl, combine olive oil and minced garlic.
04 - Brush garlic oil generously over the cut sides of each cabbage wedge.
05 - In another bowl, combine Parmesan, Italian herbs, smoked paprika, salt, and pepper.
06 - Sprinkle the seasoning mixture evenly over the cabbage wedges.
07 - 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.
08 - Remove from oven and serve hot, garnished with extra Parmesan and fresh herbs if desired.

# Expert Suggestions:

01 -
  • It turns the humble cabbage into something golden, crispy, and completely addictive without any frying or fuss.
  • The garlic oil seeps into every layer while the Parmesan crisps up on top, creating pockets of salty, savory magic.
  • You get a vegetable side that feels indulgent enough to steal the spotlight from the main course.
  • It works with almost any meal and costs less than most bagged salads but tastes ten times better.
02 -
  • Don't skip the flip halfway through, it's the only way to get even browning and prevent one side from burning while the other stays pale.
  • If your cabbage wedges are falling apart, you likely cut through the core, keep a bit of it attached to each wedge so they stay intact during roasting.
  • Freshly grated Parmesan makes all the difference, the pre-shredded kind has anti-caking agents that prevent it from crisping up properly.
03 -
  • Use a really hot oven and don't overcrowd the pan, that's the secret to getting crispy, caramelized edges instead of steamed, soggy cabbage.
  • If you want extra crispy Parmesan, sprinkle a little more on in the last five minutes of roasting and let it get lacy and golden.
  • For a vegan version, swap the Parmesan for nutritional yeast mixed with a pinch of garlic powder, it won't crisp the same way but it'll still taste deeply savory and satisfying.
Go Back