Roasted Garlic Parmesan Cabbage Wedges (Print-Friendly)

Tender cabbage wedges roasted and caramelized, then coated with garlic oil and crispy Parmesan for a savory, irresistible side.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cut into 8 wedges, 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

# Cooking Steps:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
02 - Arrange the cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly.
03 - In a small bowl, mix the olive oil and minced garlic.
04 - Brush the garlic oil generously over the cut sides of each cabbage wedge.
05 - In another bowl, combine Parmesan, Italian herbs, smoked paprika (if using), salt, and pepper. Sprinkle the mixture evenly over the cabbage wedges.
06 - Roast in the preheated oven for 30–35 minutes, turning the wedges halfway through, until the edges are golden and crispy and the centers are tender.
07 - Serve hot, garnished with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • The caramelized edges taste like they came from a restaurant kitchen but require zero actual cooking skills
  • Cheap humble cabbage transforms into something people will actually get excited about eating
  • Leftovers reheat beautifully in the toaster oven for next day lunches
02 -
  • The core is not a mistake, keeping it attached is what prevents the wedges from falling apart while they roast
  • Space the wedges apart on the baking sheet so they roast rather than steam, overlapping makes them soggy
  • Do not skip the flip halfway through cooking, both sides need contact with the hot pan for proper caramelization
03 -
  • Use a pastry brush for the garlic oil so you can get it into all the nooks and crannies of each wedge
  • Grate your own Parmesan fresh, pre-grated cheese has anti-caking agents that prevent proper melting
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