Roasted Garlic Parmesan Cabbage Wedges (Printable)

Caramelized cabbage wedges with garlic oil and Parmesan, roasted until golden and tender. Vegetarian and gluten-free.

# What You 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
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# Steps:

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 apart.
03 - In a small bowl, mix together the 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 cheese and seasoning mixture evenly over 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 - Remove from oven and serve hot, garnished with extra Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • The cabbage transforms into something almost meaty, with caramelized edges that crunch like chips and a sweet, tender middle.
  • Its shockingly simple for how fancy it looks on the table, and you probably already have everything you need.
  • The leftovers (if there are any) taste incredible cold straight from the fridge the next morning.
02 -
  • Don't cut the core out or your wedges will fall apart into a pile of leaves, and you'll lose that beautiful presentation.
  • If your oven runs hot, check them at 25 minutes because the difference between perfectly caramelized and burnt happens fast.
  • Spacing matters, crowded wedges steam instead of roast and you'll miss out on those crispy edges everyone fights over.
03 -
  • Use a pastry brush instead of drizzling the oil, it gets into all the layers and ensures even coverage without waste.
  • Let the wedges sit cut-side down on a paper towel for a few minutes before oiling to remove excess moisture, which helps them crisp up faster.
  • If you want extra crispy cheese, sprinkle on half the Parmesan before roasting and the other half in the last five minutes for two layers of texture.
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