Roasted Garlic Parmesan Cabbage Wedges (Print Version)

Caramelized cabbage wedges with garlic oil and Parmesan cheese. Crispy edges, tender centers, ready in 45 minutes.

# What You'll 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

# How to Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Place 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, stirring to combine.
04 - Brush garlic oil generously over the cut sides of each cabbage wedge using a pastry brush.
05 - In another bowl, combine Parmesan cheese, Italian herbs, smoked paprika if using, salt, and black pepper.
06 - Sprinkle the seasoning mixture evenly over all cabbage wedges.
07 - Roast in preheated oven for 30 to 35 minutes, turning the wedges halfway through cooking until edges are golden and crispy and centers are tender.
08 - Transfer to serving dish and garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It turns humble cabbage into something people actually fight over at the dinner table.
  • The edges get crispy and caramelized while the center stays soft and sweet.
  • You only need one pan and a handful of ingredients you probably already have.
  • It works as a side dish, a snack, or even a light main when you pile it on grains.
02 -
  • Keep the core attached when you cut the wedges or they'll fall apart in the oven.
  • Flip them gently halfway through so both sides get crispy without losing the cheese crust.
  • If your oven runs cool, bump the temperature up to 450°F or they'll steam instead of roast.
03 -
  • Use a pastry brush to get the garlic oil into all the layers, it makes a huge difference.
  • Don't skip the parchment paper, it keeps cleanup easy and prevents sticking.
  • Let the wedges sit for a minute after roasting so the cheese sets slightly and doesn't slide off.
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