Roasted Garlic Parmesan Cabbage Wedges

My neighbor brought over a head of cabbage from her garden last spring, and I stood in the kitchen staring at it like it was a puzzle I forgot how to solve. I'd only ever boiled or chopped cabbage into slaw, but roasting it? That changed everything. The edges turned golden and crispy, the inside went tender and sweet, and suddenly this humble vegetable became something I actually craved. Now it shows up on my table at least twice a month, and guests always ask for the recipe.

I made these wedges for a potluck once, mainly because I ran out of time to make anything fancier. I set them on the table next to all the casseroles and dips, not expecting much. By the end of the night, my dish was empty and three people had texted me asking how I made cabbage taste that good. One friend even admitted she'd never liked cabbage before that night, and now she makes it for her kids.

Ingredients

• Green cabbage: Look for a firm, heavy head with tightly packed leaves, and keep the core intact when you cut it into wedges so everything holds together while roasting.
• Olive oil: This carries the garlic flavor into every crevice of the cabbage and helps those edges crisp up beautifully in the high heat.
• Garlic cloves: Fresh minced garlic is key here because it mellows and sweetens as it roasts, creating little pockets of savory goodness.
• Parmesan cheese: Use the real stuff, freshly grated if you can, because it melts into the cabbage and creates those irresistible crispy bits.
• Italian herbs: A simple blend of dried oregano, basil, and thyme adds warmth without overpowering the natural sweetness of the roasted cabbage.
• Smoked paprika: This is optional, but it adds a subtle smoky depth that makes people wonder what your secret ingredient is.
• Salt and black pepper: Don't skip the pepper, freshly ground makes a noticeable difference in bringing out all the other flavors.

Instructions

Get the oven ready:

Preheat your oven to 425°F and line a baking sheet with parchment paper so cleanup is a breeze. The high heat is what gives you those caramelized edges, so don't be tempted to go lower.

Prep the cabbage:

Slice the cabbage through the core into eight even wedges, keeping that core attached so each piece stays together during roasting. Lay them flat on the baking sheet with a little space between each one so the heat can circulate.

Make the garlic oil:

Whisk together the olive oil and minced garlic in a small bowl until well combined. Use a pastry brush to coat both cut sides of every wedge generously, making sure the garlic gets into all the layers.

Add the topping:

Combine the Parmesan, Italian herbs, smoked paprika, salt, and pepper in another bowl, then sprinkle this mixture evenly over each wedge. Press it gently into the surface so it sticks and doesn't all fall off when you flip them later.

Roast and flip:

Slide the pan into the oven and roast for 15 minutes, then carefully turn each wedge over and roast another 15 to 20 minutes. You're looking for golden, crispy edges and a fork-tender center that practically melts.

Finish and serve:

Pull them out when they're beautifully caramelized, let them sit for a minute, then transfer to a serving plate. A sprinkle of extra Parmesan or some fresh parsley makes them look even more inviting.

Save

The first time I served these at a family dinner, my youngest niece, who refuses to eat most vegetables, quietly ate two whole wedges without a single complaint. My sister looked at me like I'd performed magic. That's when I realized this recipe wasn't just about cabbage, it was about making vegetables feel like a treat instead of a chore, and sometimes that's exactly what a table needs.

Choosing Your Cabbage

Green cabbage is the classic choice because it has a mild sweetness that really shines when roasted, but I've also used purple cabbage when I wanted the plate to look more colorful. Purple holds its shape just as well and has a slightly earthier flavor, plus it's packed with extra antioxidants. Savoy cabbage works too, though its ruffled leaves crisp up faster, so you might need to shorten the roasting time by five minutes or so. Whichever you pick, just make sure the head feels heavy for its size and the outer leaves aren't wilted or damaged.

Making It Your Own

This recipe is flexible enough to handle whatever mood you're in or dietary needs you're working with. Swap the Parmesan for nutritional yeast if you're cooking for someone who's vegan, and you'll still get that savory, cheesy flavor without any dairy. If you like heat, a pinch of red pepper flakes mixed into the oil takes it in a spicy direction that pairs beautifully with grilled chicken or steak. I've even drizzled balsamic glaze over the finished wedges when I wanted something a little tangy and sweet, and it was honestly one of the best versions I've made.

Serving and Pairing Ideas

These wedges work as a side dish for just about anything you'd normally serve with roasted vegetables. They're fantastic next to grilled meats, roasted chicken thighs, or even a simple piece of baked salmon. I've also served them alongside grain bowls with quinoa, chickpeas, and a tahini drizzle, and they fit right in. Sometimes I make a double batch and eat the leftovers cold straight from the fridge the next day, which sounds weird but is surprisingly satisfying.

• Try them with a squeeze of fresh lemon juice right before serving for a bright, acidic contrast.
• They're excellent on a mezze platter with hummus, olives, and pita bread.
• Leftovers can be chopped up and tossed into a frittata or scrambled eggs for breakfast.

Save

Once you make cabbage this way, it's hard to go back to thinking of it as boring or forgettable. Give it the heat, the garlic, the Parmesan, and a little time, and you'll have something that feels both comforting and a little bit fancy at the same time.

Recipe FAQs

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

Keep the core intact when cutting the wedges. The core holds all the layers together during roasting. Cut the cabbage into 8 equal wedges through the core, ensuring each piece maintains its structure.

→ Can I use a different type of cabbage?

Yes, purple cabbage works beautifully and adds vibrant color. Savoy cabbage is also excellent with its tender, crinkled leaves. Adjust roasting time slightly as purple cabbage may take 5 minutes longer.

→ How do I store leftovers?

Store cooled cabbage wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 10 minutes to restore crispiness. Avoid microwaving as it makes them soggy.

→ What can I serve with these cabbage wedges?

They pair wonderfully with grilled chicken, roasted pork tenderloin, pan-seared steak, or baked salmon. Also excellent alongside grain bowls, pasta dishes, or as part of a vegetarian feast with quinoa and roasted vegetables.

→ Can I make this dairy-free?

Absolutely. Replace Parmesan with nutritional yeast for a cheesy flavor without dairy, or use your favorite vegan cheese alternative. The garlic oil and caramelization provide plenty of flavor on their own.

→ Why is my cabbage not getting crispy?

Ensure your oven is fully preheated to 425°F and avoid overcrowding the baking sheet. Leave space between wedges for proper air circulation. Pat the cabbage dry before brushing with oil, and don't skip flipping halfway through roasting.