Roasted Garlic Parmesan Cabbage Wedges (Print Version)

Caramelized cabbage wedges with garlic oil and crispy Parmesan cheese. Ready in 45 minutes, vegetarian and gluten-free.

# What You'll 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
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Position cabbage wedges in a single layer on the prepared baking sheet with even spacing.
03 - Combine olive oil and minced garlic in a small bowl.
04 - Brush garlic oil generously over the cut sides of each cabbage wedge using a pastry brush.
05 - Mix Parmesan cheese, Italian herbs, smoked paprika, salt, and black pepper in a separate bowl.
06 - Sprinkle the seasoning mixture evenly over all cabbage wedges.
07 - Roast in preheated oven for 30 to 35 minutes, turning wedges halfway through cooking, until edges are golden and crispy with tender centers.
08 - Transfer to serving dish and garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms humble cabbage into something crispy, golden, and completely craveable without any complicated steps.
  • The garlic oil soaks into every layer while roasting, giving you soft, sweet cabbage inside and caramelized edges outside.
  • You can prep it in ten minutes with ingredients you probably already have, and it pairs with just about anything on your dinner table.
02 -
  • Don't skip the parchment paper or foil—it prevents sticking and makes cleanup so much easier, especially with all that melted cheese.
  • Flip the wedges halfway through roasting or one side will burn while the other stays pale and sad.
  • If your cabbage wedges are thick, they may need an extra five minutes in the oven to get tender all the way through.
03 -
  • Use a sharp knife to cut through the cabbage core cleanly so the wedges stay intact and don't fall apart in the oven.
  • If your oven runs hot, check the wedges at 25 minutes to prevent the edges from burning before the centers are tender.
  • Let the wedges rest on the pan for a minute after roasting so the cheese sets slightly and becomes even crispier.
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