Roasted Garlic Parmesan Cabbage Wedges (Printable)

Caramelized cabbage wedges with garlic-infused oil and crispy Parmesan cheese. Tender inside, golden outside.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), 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 - 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 - Generously brush the garlic oil mixture over the cut sides of each cabbage wedge.
05 - In another bowl, combine Parmesan cheese, Italian herbs, smoked paprika if using, salt, and black pepper. Sprinkle evenly over cabbage wedges.
06 - Roast in the preheated oven for 30 to 35 minutes, turning wedges halfway through, until edges are golden and crispy and centers are tender.
07 - Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It turns an inexpensive, everyday vegetable into something that tastes like you put in way more effort than you did.
  • The crispy, caramelized edges paired with tender centers hit that perfect contrast of textures.
  • You probably already have everything you need sitting in your pantry right now.
  • It's naturally vegetarian and gluten-free, so it works for almost any guest without modification.
02 -
  • Don't cut the core out or your wedges will fall apart halfway through roasting, leaving you with a pile of loose leaves instead of pretty slices.
  • Flip them gently with a spatula, not tongs, because tongs can squeeze the layers apart and undo all your careful arrangement.
  • If your oven runs hot, check them at 25 minutes because the difference between perfectly caramelized and burnt happens fast.
03 -
  • Let the cabbage sit at room temperature for about 10 minutes before roasting so it cooks more evenly all the way through.
  • If you want extra crispy edges, broil the wedges for the last 2 minutes of cooking, but watch them closely so they don't burn.
  • Save any leftover garlic oil in a jar in the fridge and use it to brush on bread, toss with pasta, or drizzle over roasted vegetables later in the week.
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