Roasted Garlic Parmesan Cabbage Wedges

I used to think cabbage was just filler for coleslaw or soup, something that took up space in the crisper drawer until I figured out what to do with it. Then my neighbor brought these roasted wedges to a summer potluck, and I actually went back for seconds. The way the edges get all crispy and sweet while the centers stay tender, that metallic cabbage flavor completely disappears. Now I make them at least twice a month when I need something that feels fancy but takes almost zero effort.

Last winter my sister came over complaining she was sick of roasted broccoli, and I threw these together on a whim. She stood at the counter eating them straight off the baking sheet while we caught up about work and holiday plans. There is something about the combination of garlic and Parmesan that just works, the kind of comfort food that makes you slow down and actually enjoy your meal.

Ingredients

• 1 medium green cabbage (about 2 lbs), cut into 8 wedges, core intact: Keeping the core attached is the secret that holds each wedge together while they roast, so do not try cutting it off
• 3 tablespoons olive oil: Extra virgin gives the best flavor, and this amount creates that perfect golden crisp on the edges
• 4 garlic cloves, finely minced: Fresh garlic melts into the oil and infuses every layer better than garlic powder ever could
• 1/2 cup grated Parmesan cheese: Use the good stuff you grate yourself, it melts better and has that salty nutty flavor that makes this dish sing
• 1 teaspoon dried Italian herbs or oregano: This bridges the gap between garlic and cheese, making everything taste cohesive
• 1/2 teaspoon smoked paprika (optional): Adds this subtle smoky depth that makes people ask what you did differently
• 1/2 teaspoon salt: Essential to draw out moisture and help the caramelization happen
• 1/4 teaspoon freshly ground black pepper: Just enough to cut through the richness of the cheese

Instructions

Get your oven ready:

Preheat to 425°F with the rack in the middle position and line a baking sheet with parchment paper, which prevents sticking and makes cleanup so much easier

Prep the cabbage wedges:

Cut the cabbage into 8 equal wedges, leaving that core piece intact so each wedge stays together during roasting

Make the garlic oil:

Whisk together the olive oil and minced garlic in a small bowl, letting it sit for a few minutes so the garlic flavor infuses into the oil

Coat the wedges:

Arrange cabbage on the prepared baking sheet and brush that garlic oil all over the cut sides, getting it into the layers

Add the cheesy topping:

Mix together the Parmesan, herbs, paprika, salt and pepper in a bowl, then sprinkle it generously over each wedge

Roast until golden:

Bake for 30 to 35 minutes, flipping halfway through, until edges are caramelized and crispy and the cabbage is tender when pierced with a fork

Serve them up:

Transfer to a platter and sprinkle with extra Parmesan if you want, though they usually disappear before anyone thinks about garnish

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My friend Mike claimed he hated cabbage until he tried these at a game day gathering. He kept calling them cabbage steaks and asking why nobody ever told him cabbage could actually taste good. Sometimes the simplest vegetables just need the right treatment to become something people genuinely get excited about eating.

Make It Your Own

Red cabbage works beautifully here and adds this gorgeous jewel tone to your plate. The flavor is slightly sweeter and the color pops next to whatever protein you are serving. I have also used purple cabbage for holiday spreads because it looks so festive and people always comment on it.

Serving Ideas That Work

These wedges pair with almost anything, from grilled salmon to roasted chicken to a simple pasta. I love them alongside grain bowls or even as a vegetarian main with a side of crusty bread. The possibilities are pretty endless once you have this technique down.

Storage And Reheating

Leftovers keep well in an airtight container for up to three days, though the crispy edges will soften in the fridge. Reheat in a 400°F oven for about 10 minutes to bring back some of that crunch. The microwave works but you will lose the texture entirely.

• Do not refrigerate while still hot or condensation will make everything soggy
• Let cool completely before packing into storage containers
• These also freeze well for up to two months if you want to meal prep

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There is something deeply satisfying about taking such an unassuming vegetable and turning it into a dish people actually request. That is the kind of cooking that keeps you coming back to the kitchen.

Common Questions

→ How do I properly cut the cabbage for this preparation?

To prepare the cabbage, remove any loose outer leaves. Place the cabbage on a cutting board, stem side down, and cut it in half through the core. Then, cut each half into 3 or 4 wedges, ensuring the core remains intact in each piece. This helps the wedges hold their shape during roasting.

→ Can I use a different type of cabbage for this dish?

Absolutely! While green cabbage is specified, purple cabbage can be used for a vibrant color and similar flavor profile. Savoy or Napa cabbage might also work, though their texture and cooking times could vary slightly. Experimentation is encouraged!

→ What's the secret to getting crispy, caramelized edges?

The key to crispy edges lies in two main factors: high oven temperature and proper spacing. Roasting at 425°F (220°C) helps achieve caramelization. Also, ensure the cabbage wedges are arranged in a single layer on the baking sheet with enough space between them to allow air to circulate, promoting browning rather than steaming.

→ How can I make this dish suitable for a vegan diet?

To adapt this dish for a vegan diet, simply substitute the Parmesan cheese with an equal amount of nutritional yeast or your favorite plant-based grated cheese alternative. Ensure all other ingredients, like olive oil and spices, are vegan-friendly.

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

These versatile roasted cabbage wedges make an excellent side dish for a variety of main courses. They pair wonderfully with grilled meats, roasted chicken, or even hearty grain bowls. Their savory, garlicky flavor complements many different meal types.