Roasted Garlic Parmesan Cabbage Wedges (Printable)

Caramelized cabbage wedges with garlic oil and Parmesan cheese. Crispy edges, tender centers, vegetarian perfection.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), 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

# Directions:

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 with adequate airflow between each wedge.
03 - In a small bowl, combine olive oil and minced garlic, stirring until well blended.
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, dried Italian herbs, smoked paprika, salt, and black pepper. Mix until evenly distributed.
06 - Sprinkle the Parmesan mixture evenly over all cabbage wedges, ensuring even coverage on the cut surfaces.
07 - Roast in the preheated oven for 30 to 35 minutes, turning wedges halfway through cooking. Continue until edges are golden and crispy and centers are tender.
08 - Remove from oven and serve immediately while hot. Garnish with additional grated Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • The edges get crispy and golden while the inside stays soft and slightly sweet, creating two textures in one bite.
  • It uses only a handful of ingredients you probably already have, and the prep is faster than chopping a salad.
  • Everyone who tries it asks for the recipe because they didnt know cabbage could taste this good.
02 -
  • Dont crowd the pan or the wedges will steam instead of roast, and you will lose that crispy edge everyone loves.
  • If your cabbage wedges are uneven sizes, the smaller ones may brown faster, so check them at 25 minutes and pull any that are done early.
  • Flip gently with a spatula because the wedges can fall apart if you rush, especially if the core is cut too thin.
03 -
  • Roast the cabbage on the lower oven rack for extra caramelization on the bottom, it makes a huge difference in flavor.
  • If you want even more garlic flavor, toss a few whole peeled cloves onto the pan and roast them alongside the wedges.
  • Taste a piece of cabbage before serving and adjust the salt, sometimes it needs a pinch more to really shine.
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