Roasted Garlic Parmesan Cabbage Wedges (Printable Version)

Caramelized cabbage wedges with garlic oil and Parmesan cheese, roasted to crispy, golden perfection in 45 minutes.

# What You Need:

→ 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

# How-To Steps:

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, combine olive oil and minced garlic.
04 - Brush 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 cheese and seasoning mixture evenly over the cabbage wedges.
07 - Roast in the preheated oven for 30 to 35 minutes, turning the 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 Advice:

01 -
  • It turns humble cabbage into something crispy, savory, and genuinely crave-worthy without any complicated steps.
  • The caramelized edges taste almost like roasted potato wedges, but lighter and way easier on your prep time.
  • You only dirty one baking sheet and a couple of bowls, so cleanup takes less time than the actual cooking.
02 -
  • Leaving the core intact is essential, it holds the wedges together so they don't fall apart into loose leaves all over your pan.
  • Flip the wedges gently with tongs or a spatula at the halfway mark, or one side will stay pale while the other gets too dark.
  • If your oven runs hot, check them at 25 minutes because the difference between perfectly caramelized and burnt happens fast.
03 -
  • Use a pastry brush instead of drizzling the garlic oil, it gives you way more control and ensures every wedge gets evenly coated.
  • Grate your own parmesan instead of using pre-grated, the fresher cheese melts better and creates a crispier, more flavorful crust.
  • Let the wedges cool for just a minute or two before serving so the cheese sets slightly and doesn't slide off when you plate them.
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