Roasted Garlic Parmesan Cabbage Wedges (Printable Version)

Caramelized cabbage wedges with garlic-infused oil and crispy parmesan cheese make an irresistible vegetarian side.

# What You 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

# Step-by-Step Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Place cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly.
03 - In a small bowl, whisk together olive oil and minced garlic until well combined.
04 - Brush garlic oil generously over the cut sides of each cabbage wedge using a pastry brush.
05 - In another bowl, combine Parmesan cheese, Italian herbs, smoked paprika, salt, and black pepper.
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 and centers are tender.
08 - Transfer to serving platter and garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The edges get so crispy and golden they taste like the best part of roasted Brussels sprouts, but with a milder, sweeter flavor.
  • Its one of those rare side dishes that feels fancy enough for guests but comes together in under 10 minutes of actual work.
02 -
  • Do not skip the flip halfway through, the bottom side can burn quickly while the top stays pale if you forget.
  • If your cabbage wedges are falling apart, you likely cut through the core instead of leaving it attached to hold the leaves together.
03 -
  • Use a pastry brush instead of pouring oil directly, it gives you better control and prevents pooling that can make the bottom soggy.
  • Grate your own Parmesan instead of using the pre-grated kind, it melts better and creates those crispy, lacy edges that make this dish unforgettable.
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