Roasted Garlic Parmesan Cabbage Wedges (Printer-Friendly)

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

# 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

# How to Prepare:

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 - Mix olive oil and minced garlic in a small bowl.
04 - Brush garlic oil generously over the cut sides of each cabbage wedge.
05 - Combine Parmesan, Italian herbs, smoked paprika if using, salt, and pepper in another bowl.
06 - Sprinkle cheese mixture evenly over cabbage wedges. Roast in preheated oven for 30 to 35 minutes, turning wedges halfway through, until edges are golden and crispy and centers are tender.
07 - Serve hot, garnished with additional Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something you will crave like French fries.
  • The edges get crispy and caramelized while the center stays tender and almost buttery.
  • It uses simple pantry staples but tastes like you spent all day in the kitchen.
  • It is naturally gluten-free and vegetarian, so everyone at the table can enjoy it.
02 -
  • Do not cut the core out of the wedges or they will fall apart in the oven, leave it intact to hold everything together.
  • Flip the wedges halfway through roasting or one side will burn while the other stays pale.
  • If your oven runs hot, check at 25 minutes to avoid overly charred edges.
03 -
  • Use a sharp knife to cut through the core cleanly, a dull blade will crush the cabbage and make ragged edges.
  • Let the wedges sit cut-side down on paper towels for a few minutes before oiling to remove excess moisture and help them crisp up faster.
  • If you want extra crispy cheese, sprinkle a little more Parmesan on during the last five minutes of roasting.
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