Roasted Garlic Parmesan Cabbage Wedges

My neighbor tossed me a cabbage over the fence last fall, laughing that her garden had gone wild. I stood there holding this giant head of greens, no clue what to do with it beyond coleslaw. That night, I sliced it into thick wedges, drizzled them with garlic oil, and shoved them in the oven. The smell that filled my kitchen—sweet, nutty, almost buttery—made me wonder why I'd been ignoring cabbage my whole life.

I made these wedges for a potluck where I expected them to be ignored next to the lasagna and garlic bread. Instead, people kept circling back, asking what the seasoning was, why their cabbage never tasted like this. One friend admitted she'd never cooked cabbage on purpose before that night. I realized then that roasting transforms it completely, coaxing out a sweetness you'd never find in a boiled or steamed version.

Ingredients

• Green cabbage: Choose a firm, heavy head with tight leaves. Keeping the core intact is crucial—it holds the wedges together as they roast and soften.
• Olive oil: Use a good quality olive oil that you'd actually want to taste, since it carries the garlic flavor and helps everything crisp up beautifully.
• Garlic cloves: Fresh minced garlic is worth the effort here. It mellows and sweetens in the oven, becoming fragrant instead of harsh.
• Parmesan cheese: Freshly grated melts better and forms that irresistible crust. The pre-shredded stuff just doesn't crisp the same way.
• Italian herbs: Dried oregano, basil, or a blend adds an earthy warmth that makes the dish feel more complex than it is.
• Smoked paprika: This is optional but adds a subtle smokiness that makes people think you grilled these outdoors.
• Salt and black pepper: Simple seasonings that let the cabbage and cheese shine without distraction.

Instructions

Prep the oven and pan:

Set your oven to 425°F and line a big baking sheet with parchment or foil. This high heat is what gives you those crispy, caramelized edges.

Cut the cabbage:

Slice the cabbage through the core into 8 wedges, keeping that core attached so the layers stay together. Lay them flat on the sheet with a little space between each one.

Make the garlic oil:

Stir the minced garlic into the olive oil in a small bowl. The oil will carry that garlic flavor into every crevice of the cabbage as it roasts.

Brush with garlic oil:

Use a pastry brush to coat the cut sides of each wedge generously. Don't be shy—this is where the flavor lives.

Season with cheese and spices:

Mix the Parmesan, herbs, paprika, salt, and pepper in another bowl, then sprinkle it evenly over the oiled wedges. Press it gently so it sticks.

Roast and flip:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping the wedges halfway through. You want golden, crispy edges and a tender center that yields to a fork.

Serve immediately:

Pull them out when they're beautifully browned and serve hot. A little extra Parmesan or fresh parsley on top makes them look as good as they taste.

Save

My kids, who usually treat vegetables like a punishment, started asking for these wedges on weeknights. They'd pull off the crispy outer leaves first, then work their way to the tender middle, and I'd watch them eat cabbage without a single complaint. It felt like a small victory, proof that the right technique can change how we see the simplest ingredients.

Making It Your Own

If you want heat, scatter red pepper flakes over the wedges before roasting—they'll toast slightly and add a pleasant kick. Purple cabbage works beautifully too, giving you vibrant color and a slightly earthier flavor. For a vegan version, swap the Parmesan for nutritional yeast or a good plant-based cheese that crisps up. I've also tried adding lemon zest to the oil, which brightens everything and cuts through the richness.

What to Serve Alongside

These wedges pair perfectly with grilled steak, roasted chicken, or even a simple pan-seared salmon. They're hearty enough to stand beside grain bowls or pasta, soaking up any sauce on the plate. I've served them at barbecues where they held their own next to corn and ribs, and at cozy dinners where they made the whole meal feel more substantial. They're that rare side dish that works in almost any context.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though they lose some of their crispness. To bring them back to life, reheat them in a hot oven or air fryer for a few minutes until the edges crisp up again—microwaving makes them sad and limp. You can also chop up leftover wedges and toss them into fried rice, grain bowls, or scrambled eggs for a quick flavor boost.

• Store cooled wedges in a sealed container, separating layers with parchment if you're stacking them.
• Reheat at 400°F for 5 to 7 minutes to restore the crispy texture.
• Avoid freezing—the cabbage gets watery and mushy when thawed.

Save

This dish taught me that cabbage deserves more respect than we give it. It's humble, affordable, and capable of becoming something truly delicious when you treat it right.

Recipe Q&A

→ How do I prevent the cabbage wedges from falling apart?

Keep the core intact when cutting the cabbage into wedges. The core holds the layers together during roasting, ensuring the wedges maintain their shape throughout cooking.

→ Can I use a different type of cabbage?

Absolutely! Purple cabbage works beautifully and adds vibrant color. Savoy cabbage is also excellent with its tender, ruffled leaves. Cooking times remain the same regardless of variety.

→ What can I serve with these cabbage wedges?

These pair wonderfully with grilled meats, roasted chicken, baked fish, or as part of a vegetarian grain bowl. They also complement pasta dishes and can stand alone as a light meal with crusty bread.

→ How do I make this dairy-free?

Replace the Parmesan cheese with nutritional yeast for a cheesy flavor without dairy, or use your favorite vegan cheese alternative. The dish will still be delicious and crispy.

→ Can I prepare these ahead of time?

While best served fresh from the oven, you can cut the wedges and prepare the garlic oil mixture several hours in advance. Store covered in the refrigerator, then brush and season just before roasting.

→ Why is my cabbage not getting crispy?

Ensure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. Space the wedges evenly to allow air circulation. Also, make sure to brush the oil generously on all cut surfaces.