Roasted Garlic Parmesan Cabbage Wedges (Printable)

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

# 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 your oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Arrange the cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly.
03 - In a small bowl, combine the olive oil and minced garlic.
04 - Brush the garlic oil generously over the cut sides of each cabbage wedge using a pastry brush.
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 - Serve hot, garnished with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • It transforms an overlooked vegetable into something you will actually crave and fight over at the table.
  • The crispy, caramelized edges taste indulgent but the whole dish comes together in under an hour with barely any effort.
  • You get all the satisfaction of cheesy, roasted comfort food without feeling weighed down afterward.
02 -
  • Keep the core attached when you cut the wedges or they will fall apart halfway through roasting, learned that one the messy way.
  • Do not skip the flip at the halfway mark, both sides need direct heat to get that crispy, caramelized texture.
  • If your oven runs cool, bump the temperature up to 450°F or the cabbage will steam instead of roast.
03 -
  • Use a sharp knife to cut through the core cleanly so your wedges stay intact and roast evenly.
  • Let the cabbage come to room temperature for about 10 minutes before roasting so the insides cook through at the same rate as the edges.
  • Double the batch if you are feeding a crowd because these disappear faster than you think, and no one ever complains about extra crispy cabbage.
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