Roasted Garlic Parmesan Cabbage Wedges

My oven was broken for three days last winter, and when it finally got fixed, I wanted to roast something that felt celebratory but wasn't fussy. I grabbed a cabbage from the back of the fridge, sliced it into wedges, and tossed it with garlic and parmesan. The smell that filled the kitchen as those edges turned golden was better than any fancy dinner I'd planned that week. Sometimes the simplest things remind you why you love cooking in the first place.

I made this for a friend who swore she hated cabbage, mostly because she'd only ever had it boiled or steamed into submission. She took one bite of a wedge with its crispy parmesan crust and immediately asked for the recipe. Now she makes it every Sunday and sends me photos of her golden wedges like they're works of art. It's become our little inside joke that cabbage is officially cool now.

Ingredients

• Green cabbage: Choose a firm head with tightly packed leaves, and keep the core intact so the wedges hold together beautifully during roasting.
• Olive oil: Use a good quality oil since it carries the garlic flavor and helps those edges caramelize without burning.
• Garlic cloves: Fresh minced garlic infuses the oil with a mellow, roasted sweetness that mellows as it bakes.
• Parmesan cheese: Freshly grated melts better and crisps up into little golden bits that cling to every crevice of the cabbage.
• Italian herbs: A simple dried blend adds warmth and a hint of herbal brightness without overpowering the natural sweetness of the roasted cabbage.
• Smoked paprika: Optional but wonderful for adding a subtle smoky depth that makes people wonder what your secret ingredient is.
• Salt and black pepper: Season generously because cabbage needs a confident hand with seasoning to really shine.

Instructions

Get the Oven Ready:

Preheat your oven to 425°F and line a baking sheet with parchment or foil so cleanup is a breeze. The high heat is what gives you those crispy, caramelized edges.

Arrange the Cabbage:

Lay your wedges flat on the sheet with a little space between each one so the hot air can circulate. Crowding them will steam the cabbage instead of roasting it.

Make the Garlic Oil:

Stir together the olive oil and minced garlic in a small bowl until well combined. This simple mixture becomes the flavor foundation for the whole dish.

Brush with Garlic Oil:

Use a pastry brush to coat the cut sides of each wedge generously with the garlic oil. Don't be shy, this is where the magic starts.

Add the Parmesan Mixture:

Combine the parmesan, herbs, paprika, salt, and pepper in another bowl, then sprinkle it evenly over the oiled wedges. Press it gently so it sticks.

Roast Until Golden:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping the wedges halfway through so both sides get crispy. The centers should be fork-tender and the edges beautifully browned.

Serve Hot:

Pull them out when they're golden and fragrant, then garnish with a little extra parmesan or fresh herbs if you like. They're best enjoyed straight from the oven while the cheese is still crackling.

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One evening I served these alongside roasted chicken for a small dinner party, and they disappeared faster than the main course. People kept reaching across the table for just one more wedge, and by the end of the night, someone suggested we skip dessert and roast another cabbage instead. It was the kind of moment where a side dish steals the show and nobody minds at all.

Choosing and Cutting Your Cabbage

Look for a cabbage that feels heavy for its size with crisp outer leaves and no soft spots. When you cut it into wedges, slice through the core so each piece stays connected, almost like cutting a pie. I learned the hard way that cutting the core out first turns your wedges into a pile of loose leaves that won't roast evenly. Eight wedges from a medium head is the sweet spot for getting tender centers and crispy edges without overcrowding your pan.

Getting the Best Crispy Edges

The secret to those irresistible caramelized edges is a hot oven and enough space between the wedges. If they're touching, they'll steam instead of roast, and you'll miss out on that crispy, golden crust. I also make sure to brush the garlic oil all the way to the edges, not just the center, because that's where the parmesan will stick and turn into those crunchy, savory bits everyone fights over. Flipping halfway through ensures both sides get their moment in the heat.

Making It Your Own

This recipe is forgiving and loves a little improvisation. Sometimes I add a pinch of red pepper flakes to the parmesan mixture when I want a bit of heat, or swap the Italian herbs for thyme if that's what I have on hand. Purple cabbage works beautifully if you want extra color on your plate, and it roasts just as well as green. For a vegan version, nutritional yeast gives you that cheesy, umami flavor without any dairy, and it crisps up almost as nicely as parmesan.

• Try adding a squeeze of lemon juice right before serving for a bright, tangy finish.
• Toss in some toasted pine nuts or slivered almonds for extra crunch and richness.
• Serve these wedges over creamy polenta or alongside a simple grain bowl for a complete meal.

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These wedges have become my go-to whenever I need a side dish that feels special but doesn't add stress to my evening. They prove that you don't need fancy ingredients or complicated techniques to make something people remember.

Recipe FAQ

→ How do I prevent the cabbage wedges from falling apart?

Keep the core intact when cutting the cabbage into wedges. The core holds the leaves together during roasting. Cut through the core so each wedge has a portion attached.

→ Can I make this dairy-free?

Yes, substitute the Parmesan cheese with nutritional yeast for a cheesy flavor, or use a vegan Parmesan alternative. The garlic oil and herbs still provide plenty of savory depth.

→ What's the best way to cut cabbage into wedges?

Cut the cabbage in half through the core, then cut each half into 4 equal wedges, keeping the core attached. This creates 8 wedges total from one medium cabbage.

→ Should I flip the cabbage wedges while roasting?

Yes, turn the wedges halfway through cooking to ensure even browning and caramelization on both cut sides. This typically happens around the 15-18 minute mark.

→ Can I prepare these ahead of time?

You can cut the cabbage wedges and prepare the garlic oil mixture up to 24 hours in advance. Store separately in the refrigerator and assemble just before roasting for best results.

→ What should I serve with these cabbage wedges?

They pair beautifully with grilled meats, roasted chicken, baked fish, or as part of a vegetarian grain bowl. They also complement pasta dishes and work well alongside roasted potatoes.