Roasted Garlic Parmesan Cabbage Wedges (Print Version)

Caramelized cabbage wedges with garlic oil and Parmesan, roasted until golden and tender. Simple and delicious!

# 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, optional
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 - Arrange cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly.
03 - In a small bowl, mix olive oil and minced garlic together.
04 - Brush 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.
06 - Sprinkle the seasoning mixture evenly over the cabbage wedges.
07 - Roast in preheated oven for 30 to 35 minutes, turning wedges halfway through, until edges are golden and crispy and centers are tender.
08 - Serve hot, garnished with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It turns cabbage into something craveable, with crispy caramelized edges that taste like they've been kissed by fire.
  • The garlic oil seeps into every layer, making each bite rich and aromatic without any heaviness.
  • Parmesan forms a golden crust that shatters when you bite in, adding a salty sharpness that balances the cabbage's natural sweetness.
  • It's so simple that you'll feel like you're cheating, yet everyone will ask how you made vegetables taste this good.
02 -
  • Don't skip the flip halfway through—it ensures even browning and prevents one side from burning while the other stays pale.
  • If your wedges are browning too fast, tent them loosely with foil for the last 10 minutes so the insides can catch up.
  • Letting the wedges sit too long after roasting makes them soggy, so serve them straight from the oven for maximum crispness.
03 -
  • Use a sharp knife to cut clean wedges—dull blades crush the cabbage and make it harder to keep the layers intact.
  • If your oven runs hot, check the wedges at 25 minutes to avoid burning the Parmesan before the cabbage is tender.
  • Brush any leftover garlic oil from the pan over the finished wedges for an extra burst of flavor right before serving.
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