Pin It I used to think cabbage was just filler in coleslaw until my neighbor showed up with a tray of these golden wedges still crackling from her oven. The edges were bronzed and crispy, the garlic scent so powerful I followed her into the kitchen like a cartoon character floating on aroma trails. She handed me a wedge with a knowing smile, and I understood immediately why she'd been raving about them for weeks. That first bite—tender at the core, crunchy at the edges, salty and garlicky—changed everything I thought I knew about this humble vegetable.
The first time I made these for a potluck, I doubled the recipe and worried I'd overdone it. I set the tray down next to a lasagna and a fancy salad, feeling a little self-conscious about my humble cabbage. Twenty minutes later, the tray was empty and three people asked for the recipe. One guy even admitted he'd been avoiding cabbage his whole life and couldn't believe what he'd been missing.
Ingredients
- Green cabbage: Choose a firm head with tight leaves and no brown spots, keeping the core intact so the wedges hold together during roasting.
- Olive oil: Use a good quality oil since it carries the garlic flavor into every crevice of the cabbage, and don't skimp on it.
- Garlic cloves: Fresh minced garlic is key here, the jarred stuff just doesn't give you that punch of flavor that makes people lean in for a second bite.
- Parmesan cheese: Freshly grated melts better and crisps up beautifully, while the pre-shredded kind can taste a little dusty and won't give you those crispy golden bits.
- Italian herbs: A simple blend of oregano, basil, and thyme adds depth, but plain oregano works perfectly if that's all you have.
- Smoked paprika: This is optional but adds a subtle smokiness that makes people wonder what your secret ingredient is.
- Salt and black pepper: Season generously because cabbage can be surprisingly bland without enough salt to wake up its natural sweetness.
Instructions
- Prep the Oven and Pan:
- Crank your oven to 425°F and line a big baking sheet with parchment, which makes cleanup so much easier and prevents sticking. Give yourself a roomy workspace because you'll be brushing and sprinkling.
- Cut the Cabbage:
- Slice the cabbage through the core into eight even wedges, keeping that core attached so everything stays together during roasting. If your cabbage is huge, you might get ten wedges, and that's fine too.
- Make the Garlic Oil:
- Stir together the olive oil and minced garlic in a small bowl until they're best friends. Let it sit for a minute so the garlic softens just a bit in the oil.
- Brush the Wedges:
- Lay the wedges flat on your baking sheet and use a pastry brush to paint that garlic oil all over the cut sides, getting into the layers. Don't be shy, you want every bite to taste like garlic bread.
- Season Generously:
- Mix your Parmesan, herbs, paprika, salt, and pepper in another bowl, then shower it over the oiled wedges like you're tucking them in for a nap. Press it gently so it sticks.
- Roast and Flip:
- Slide the pan into the oven and roast for 30 to 35 minutes, flipping the wedges halfway so both sides get that caramelized crust. You'll know they're done when the edges look like autumn leaves and the middle yields to a fork.
- Serve Immediately:
- Pull them out while they're still crackling and serve hot, maybe with a little extra Parmesan dusted on top. They're best straight from the oven when the cheese is still crispy.
Pin It One winter evening, I served these alongside roast chicken for my in-laws who are notoriously picky eaters. My father-in-law, who claims to hate vegetables, went back for seconds and then asked if I had any more hiding in the kitchen. My mother-in-law gave me a look that said I'd finally done something right, and honestly, that moment felt better than any compliment I'd ever gotten on a fancy dessert.
Making It Your Own
Purple cabbage works beautifully here and adds a gorgeous pop of color that makes your dinner table look like you tried way harder than you did. The flavor is slightly earthier and a little sweeter when roasted. You can also try adding a squeeze of lemon juice right before serving for a bright note that cuts through the richness, or toss on some crispy bacon bits if you're not keeping it vegetarian.
Storage and Reheating
These keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheat them in a 400°F oven for about 10 minutes to bring back some of that crispiness, because the microwave will turn them soggy and sad. I've also eaten them cold, standing at the counter in my pajamas, and they're surprisingly good that way too.
Serving Suggestions
These wedges shine next to grilled steak, roasted pork chops, or a simple rotisserie chicken from the grocery store. They're hearty enough to be the star of a vegetarian plate with quinoa and chickpeas, and they're fancy enough for holiday dinners when you need a vegetable that doesn't taste like an afterthought.
- Pair them with a tangy yogurt dip mixed with lemon and dill for a cooling contrast.
- Serve over creamy polenta for a cozy cold-weather dinner that feels like a hug.
- Chop up leftovers and toss them into fried rice or grain bowls for added texture and flavor.
Pin It This recipe taught me that the simplest ingredients, treated with a little care and high heat, can steal the show every single time. I hope your kitchen smells as good as mine does when these come out of the oven.
Recipe FAQs
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the cabbage into wedges. This holds the leaves together during roasting and ensures the wedges maintain their shape throughout cooking.
- → Can I make this dish ahead of time?
While best served fresh from the oven, you can prep the cabbage wedges and garlic oil mixture several hours in advance. Store covered in the refrigerator, then brush with oil and add toppings just before roasting.
- → What's the best way to cut cabbage into wedges?
Remove any wilted outer leaves, cut the cabbage in half through the core, then cut each half into 4 equal wedges. Each wedge should have a portion of the core to keep it intact during roasting.
- → Can I use other types of cabbage?
Absolutely! Purple cabbage works beautifully and adds vibrant color and extra antioxidants. Savoy cabbage also works well, though it may cook slightly faster due to its more delicate leaves.
- → How do I know when the cabbage is done roasting?
The cabbage is ready when the edges are golden brown and crispy, while the center is fork-tender. This typically takes 30-35 minutes at 425°F, with one flip halfway through cooking.
- → What can I serve with these cabbage wedges?
These wedges pair wonderfully with grilled meats, roasted chicken, baked fish, or as part of a vegetarian grain bowl. They also complement pasta dishes and make an excellent addition to holiday dinner spreads.