Save to Pinterest My daughter used to wrinkle her nose at any vegetable that wasn't drowned in butter or cheese sauce. Then one evening I sliced a cabbage into thick wedges, drizzled them with garlic oil, and let the oven work its magic. The smell alone brought her into the kitchen before dinner was even ready. She grabbed a wedge straight off the sheet pan, blew on it twice, and took a bite—crispy edges, tender center, salty parmesan clinging to every layer. That was the night cabbage became cool in our house.
I brought these wedges to a potluck once, mostly because I had a cabbage sitting in my fridge and no other ideas. People kept asking what restaurant I ordered them from. One friend took a photo before she even tasted hers, then sent me a text two days later asking for the recipe. I realized then that roasted cabbage doesn't just feed people—it surprises them, and sometimes that's exactly what a good side dish should do.
Ingredients
- Green cabbage: Choose a firm, heavy head with tightly packed leaves, and keep the core intact so the wedges hold together beautifully while roasting.
- Olive oil: Use a good quality oil since it carries the garlic flavor into every crevice of the cabbage and helps those edges crisp up in the oven.
- Garlic cloves: Freshly minced garlic is key here—it mellows and sweetens as it roasts, becoming fragrant and golden instead of harsh.
- Parmesan cheese: Grate it fresh if you can, because pre-grated varieties often contain anti-caking agents that prevent that gorgeous crispy crust from forming.
- Italian herbs: Dried oregano, basil, or a blend adds earthy warmth that complements the sweetness of roasted cabbage without overpowering it.
- Smoked paprika: This is optional but adds a subtle smokiness that makes people think you did something fancy when all you did was open a spice jar.
- Salt and black pepper: Season generously because cabbage needs a bold hand to bring out its natural sweetness and balance the richness of the cheese.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper so cleanup is easy and nothing sticks. Give the cabbage wedges plenty of space so they roast instead of steam.
- Cut the cabbage:
- Slice the cabbage through the core into eight even wedges, leaving the core attached to hold each piece together during roasting. If your cabbage is extra large, you can make ten wedges instead.
- Make the garlic oil:
- Stir together the olive oil and minced garlic in a small bowl until well combined. The raw garlic will mellow and caramelize as it roasts, so don't worry about it being too strong.
- Brush the wedges:
- Use a pastry brush to coat the cut sides of each cabbage wedge with the garlic oil, making sure it gets into the layers. This step is where all the flavor starts, so be generous.
- Season with cheese and spices:
- Mix the parmesan, Italian herbs, smoked paprika, salt, and pepper in a bowl, then sprinkle the mixture evenly over the oiled wedges. Press it lightly so it sticks to the surface.
- 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 and caramelized. The edges should be dark golden and the centers fork-tender.
- Serve immediately:
- Transfer the wedges to a platter while they're still hot and top with extra parmesan or fresh parsley if you like. They're best enjoyed right away while the edges are still crackling.
Save to Pinterest My husband once ate three wedges straight off the baking sheet before I could even plate dinner. He looked at me, shrugged, and said it was too good to wait. Now I make extra every time because I know at least two wedges will disappear before they make it to the table. It's the kind of recipe that turns a weeknight side dish into the thing everyone fights over, and I'm completely okay with that.
What to Serve with These Wedges
These wedges are sturdy enough to stand beside grilled steak or roasted chicken, but they're also light enough to pair with grain bowls or a simple pasta. I've served them with everything from barbecue ribs to baked salmon, and they never feel out of place. The crispy, cheesy exterior and tender interior make them versatile enough to complement rich or lean proteins without stealing the spotlight.
How to Store and Reheat Leftovers
If you somehow have leftovers, let the wedges cool completely, then store them in an airtight container in the fridge for up to three days. Reheat them in a 400°F oven for about ten minutes to bring back some of that crispy texture—microwaving will make them soggy and sad. I've even chopped up cold wedges and tossed them into a morning scramble, and they were surprisingly delicious with eggs and hot sauce.
Simple Swaps and Variations
If you want to make this vegan, swap the parmesan for nutritional yeast or a plant-based cheese that melts and crisps up nicely. Purple cabbage works beautifully here and adds a pop of color, though it may take a few extra minutes to soften. For a spicy kick, sprinkle red pepper flakes over the wedges before roasting, or drizzle them with hot honey right when they come out of the oven.
- Try adding lemon zest to the garlic oil for a bright, fresh twist that cuts through the richness.
- Toss in some toasted pine nuts or slivered almonds right before serving for extra crunch and nuttiness.
- Brush the wedges with balsamic glaze in the last five minutes of roasting for a sweet, tangy finish.
Save to Pinterest This recipe taught me that the simplest vegetables can become the star of the meal with nothing more than heat, garlic, and a little parmesan. Make these once, and I promise cabbage will never feel boring again.
Questions & Answers About This Recipe
- → How do I cut cabbage into wedges while keeping them intact?
Leave the core intact when cutting. Cut the cabbage in half through the core, then cut each half into 4 wedges, ensuring each wedge has a portion of the core to hold the leaves together during roasting.
- → Can I make this dish ahead of time?
While best served fresh from the oven for maximum crispiness, you can prepare the cabbage wedges and garlic oil mixture up to 24 hours in advance. Store separately in the refrigerator and assemble just before roasting.
- → What can I substitute for Parmesan cheese?
For a vegan version, use nutritional yeast which provides a similar savory flavor. You can also try vegan Parmesan alternatives or simply increase the herbs and seasonings for a dairy-free option.
- → Why is my cabbage not getting crispy?
Ensure your oven is fully preheated to 425°F and avoid overcrowding the baking sheet. Space wedges evenly to allow air circulation. Pat cabbage dry before brushing with oil if it's wet from washing.
- → What dishes pair well with roasted cabbage wedges?
These wedges complement grilled chicken, roasted pork, steak, or fish beautifully. They're also excellent alongside grain bowls, pasta dishes, or as part of a vegetarian mezze platter with hummus and roasted vegetables.
- → Can I use red or purple cabbage instead of green?
Absolutely! Red or purple cabbage works wonderfully and adds beautiful color to your plate. It may take slightly less time to become tender, so check for doneness around the 25-minute mark.