Roasted Garlic Parmesan Cabbage Wedges (Printable)

Caramelized cabbage wedges with garlic oil and crispy parmesan cheese, roasted until golden and tender in 45 minutes.

# What you need:

→ Vegetables

01 - 1 medium green cabbage (approximately 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Arrange cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly apart.
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 cheese, Italian herbs, smoked paprika if using, salt, and black pepper.
06 - Sprinkle seasoning mixture evenly over the cabbage wedges.
07 - Roast in preheated oven for 30 to 35 minutes, turning wedges halfway through, until edges are golden and crispy and centers are tender.
08 - Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It turns humble cabbage into something you'll actually crave, with edges that crunch and centers that melt.
  • The garlic oil soaks into every layer, making each bite fragrant and rich without feeling heavy.
  • It's naturally gluten-free and vegetarian, and you can make it vegan in seconds.
  • You get restaurant-level flavor using five ingredients and one pan.
02 -
  • Do not skip the flip halfway through; it ensures even browning and prevents one side from burning while the other stays pale.
  • If your oven runs hot, check the wedges at 25 minutes to avoid over-charring the edges.
  • Cutting through the core is essential; without it, the wedges will fall apart and you'll end up with a pile of leaves instead of intact, beautiful servings.
03 -
  • Use a sharp knife to cut through the dense core cleanly; a dull blade will crush the cabbage and make uneven wedges.
  • 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.
  • Make a double batch; these disappear faster than you'd expect, and they're just as good at room temperature.
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