Roasted Garlic Parmesan Cabbage Wedges (Print View)

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

# Components:

→ 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

# 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.
03 - In a small bowl, combine olive oil and minced garlic.
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, salt, and pepper.
06 - Sprinkle the seasoning mixture evenly over all cabbage wedges.
07 - Roast in preheated oven for 30 to 35 minutes, turning wedges halfway through cooking, until edges are golden and crispy with tender centers.
08 - Transfer to serving platter. Garnish with extra Parmesan cheese and fresh herbs if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The edges char into these addictive, almost candy-like pieces of umami while the centers stay tender enough to cut with a fork.
  • It transforms a humble vegetable into something elegant enough to serve guests but simple enough to throw together on a weeknight.
02 -
  • Don't skip flipping the wedges halfway through roasting, or you'll end up with one side that's tender and shy while the other gets bitter and overdone.
  • If your cabbage wedges are releasing too much moisture during roasting, pat them dry with a paper towel before seasoning because wetness stops the cheese from getting crispy.
03 -
  • Use a sharp knife when cutting the cabbage so you get clean wedges instead of crushed layers that won't roast evenly.
  • If the Parmesan looks like it's burning before the cabbage is tender, loosely tent the whole sheet with foil for the last 10 minutes, then uncover to let it crisp up again at the end.
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