Roasted Garlic Parmesan Cabbage Wedges (Printable Version)

Caramelized cabbage wedges with garlic oil and crispy Parmesan cheese for a savory, golden side dish.

# Ingredient List:

→ 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

# 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.
03 - In a small bowl, mix olive oil and minced garlic together.
04 - Brush the garlic oil generously over the cut sides of each cabbage wedge.
05 - In another bowl, combine Parmesan, Italian herbs, smoked paprika if using, 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 wedges halfway through, until edges are golden and crispy and centers are tender.
08 - Serve hot, garnished with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • It turns an inexpensive everyday vegetable into something you'll crave like restaurant food.
  • The caramelized edges get so crispy they almost taste like chips, while the inside stays melt-in-your-mouth tender.
  • Cleanup is ridiculously easy because everything roasts on one sheet.
  • You can prep it in under ten minutes and let the oven do all the work while you handle everything else.
02 -
  • Keep the core intact when you cut the wedges or they'll fall apart into loose leaves halfway through roasting.
  • Don't overcrowd the pan because the wedges need space for the hot air to circulate and crisp them up.
  • Flip them gently at the halfway mark using a spatula so you don't knock off all the cheese and garlic.
  • If the edges start browning too fast, tent the pan loosely with foil for the last ten minutes.
03 -
  • Use a pastry brush to really work the garlic oil into all the layers of the cabbage for maximum flavor in every bite.
  • If you want extra crispy edges, broil the wedges for the last two minutes, but watch them closely so they don't burn.
  • Make a double batch because they disappear faster than you think, and they reheat beautifully in a hot oven or air fryer.
  • Save any leftover garlic oil and toss it with pasta, drizzle it on toast, or use it to roast other vegetables.
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