Roasted Garlic Parmesan Cabbage Wedges

I never thought I would get excited about cabbage until my sister brought these to a summer potluck, insisting I try just one wedge. The smell alone had me hovering over the baking sheet, watching the parmesan bubble and turn golden. Now I keep a head of cabbage in my fridge specifically for when the craving hits.

Last winter, I made these for dinner on a particularly gloomy Tuesday when my husband announced he was sick of salads. One bite in and he was already asking when I would make them again, which is basically the highest compliment he gives any vegetable dish.

Ingredients

• 1 medium green cabbage: The core keeps each wedge together while roasting, creating those beautiful layered edges
• 3 tablespoons olive oil: This carries the garlic flavor into every nook and cranny
• 4 garlic cloves: Freshly minced releases way more flavor than powdered alternatives
• 1/2 cup grated Parmesan cheese: Creates that irresistible salty crust everyone loves
• 1 teaspoon dried Italian herbs: Oregano works beautifully if you do not have a blend on hand
• 1/2 teaspoon smoked paprika: Adds a subtle depth that makes people wonder what your secret is
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the cabbage shine

Instructions

Preheat your oven to 425°F

Line a baking sheet with parchment paper to save yourself from scrubbing later

Prepare the cabbage wedges

Cut through the core so each wedge holds together, then arrange them with space to breathe

Whisk the garlic oil

Combine olive oil and minced garlic in a small bowl, letting it mingle for a minute

Brush generously

Coat the cut sides thoroughly, getting into all those layers where flavor hides

Mix the cheesy coating

Stir together Parmesan, herbs, paprika, salt and pepper until well combined

Sprinkle evenly

Press the mixture onto the oiled surfaces so it sticks during roasting

Roast until golden

Bake for 30 to 35 minutes, flipping halfway through for even caramelization

Serve immediately

The cheese stays crispiest right out of the oven, though they reheat surprisingly well

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These have become my go-to when friends say they are coming over and I have zero energy for anything complicated. Everyone assumes I spent way more effort on them than I actually did.

Making Them Your Own

Purple cabbage works just as well and makes the plate look absolutely stunning. Sometimes I add a pinch of red pepper flakes to the cheese mixture when I want something with a little more kick.

What To Serve With

These wedges hold their own next to grilled chicken or a simple pasta. I have also served them alongside grain bowls for a hearty vegetarian dinner that still feels satisfying.

Meal Prep Secrets

You can cut the cabbage into wedges a day ahead and store them in the fridge. Just wait to brush with oil until right before they hit the oven for the crispiest results.

• Extra parmesan on top never hurt anyone
• Leftovers reheat beautifully at 350°F for 10 minutes
• The wedges freeze well if you somehow have extras

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These roasted wedges might just change how you think about cabbage forever.

Recipe FAQs

→ How do I ensure my cabbage wedges get crispy and caramelized?

Achieving crispy, caramelized edges is key. Ensure your oven is preheated to 425°F (220°C) and the cabbage wedges are arranged in a single layer on the baking sheet, not overcrowded. Brushing them generously with the garlic oil and turning them halfway through the roasting process helps promote even browning and crispiness.

→ Can I make this dish suitable for a vegan diet?

Yes, absolutely! To adapt this dish for a vegan diet, simply substitute the Parmesan cheese with an equal amount of nutritional yeast. Nutritional yeast provides a cheesy, umami flavor without dairy. You could also use a plant-based vegan Parmesan alternative.

→ What kind of cabbage works best for this preparation?

This dish is typically made with a medium green cabbage, which roasts beautifully and holds its shape well. However, you can also experiment with other varieties like red or purple cabbage for a different color and slightly varied flavor profile, while still achieving excellent results.

→ What are some good serving suggestions for these roasted cabbage wedges?

These versatile roasted cabbage wedges make an excellent side dish for a variety of meals. They pair wonderfully with grilled meats like steak or chicken, complement roasted poultry, or can be a delicious addition to grain bowls. Their savory, cheesy flavor makes them a comforting accompaniment.

→ Can I prepare the cabbage wedges ahead of time?

While best served fresh from the oven, you can prepare the cabbage wedges a few hours in advance by cutting them and mixing the garlic oil and Parmesan seasoning. Store them separately, then assemble and roast just before serving. Leftovers can be reheated in the oven for crispness.

→ How can I add a little heat to this dish?

If you enjoy a bit of spice, you can easily add a pinch or two of red pepper flakes to the Parmesan and herb mixture before sprinkling it over the cabbage. This will infuse a subtle warmth that complements the savory garlic and cheese flavors beautifully.