Pin It My roommate used to wrinkle her nose whenever I bought cabbage, convinced it would stink up the whole apartment. Then one evening I sliced a head into thick wedges, tossed them with garlic and Parmesan, and slid them into a hot oven. Twenty minutes later, she wandered into the kitchen following the smell of caramelized edges and toasted cheese. She never complained about cabbage again.
I started making these wedges on weeknights when I needed a vegetable that could hold its own next to roasted chicken or steak. My dad, who usually ignores anything green on his plate, grabbed three wedges before I even finished setting the table. He kept lifting them up to admire the crispy edges, asking if I'd fried them. I just pointed at the oven and smiled.
Ingredients
- Green cabbage: Look for a firm, heavy head with tight leaves, and keep the core attached so the wedges stay intact during roasting.
- Olive oil: Use a good quality oil since it carries the garlic flavor into every crevice of the cabbage.
- Garlic cloves: Mince them finely so they toast evenly without burning, or they'll turn bitter instead of sweet.
- Parmesan cheese: Freshly grated melts better and crisps up beautifully, avoid the pre-shredded kind with added cellulose.
- Italian herbs: A blend of oregano, basil, and thyme adds warmth, but plain oregano works perfectly if that's what you have.
- Smoked paprika: This is optional but adds a subtle smoky depth that makes people wonder what your secret is.
- Salt and black pepper: Season generously because cabbage can taste flat without enough salt to bring out its natural sweetness.
Instructions
- Prep the oven and pan:
- Set your oven to 425°F and line a baking sheet with parchment or foil. This high heat is what creates those crispy, caramelized edges you're after.
- Cut the cabbage:
- Slice the cabbage through the core into eight thick wedges, leaving the core attached to hold each piece together. They should look like little fans standing upright.
- Arrange on the sheet:
- Lay the wedges flat on the baking sheet with a little space between each one. Crowding them will steam the cabbage instead of roasting it.
- Make the garlic oil:
- Stir together the olive oil and minced garlic in a small bowl. The raw garlic will mellow and sweeten as it roasts.
- Brush with garlic oil:
- Use a pastry brush to coat the cut sides of each wedge generously, making sure the garlic bits cling to the surface. Don't be shy, this is where all the flavor lives.
- Season with Parmesan mix:
- Combine the Parmesan, Italian herbs, smoked paprika, salt, and pepper in another bowl, then sprinkle it evenly over every wedge. 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 so both sides get golden and crispy. The centers should be tender enough to pierce easily with a fork.
- Serve hot:
- Pull them out when the edges are deeply browned and the cheese has formed a crispy crust. Finish with extra Parmesan or fresh herbs if you want to make them look fancy.
Pin It The first time I brought these to a potluck, someone asked if they were some kind of fancy restaurant appetizer. I laughed and told them it was just cabbage, garlic, and cheese. They didn't believe me until I wrote down the recipe on a napkin. That crumpled napkin ended up pinned to three different refrigerators by the end of the month.
Choosing Your Cabbage
Green cabbage is classic and sweet when roasted, but purple cabbage works beautifully too and adds a pop of color to your plate. Savoy cabbage, with its crinkled leaves, gets extra crispy and holds onto the garlic oil like a dream. I've tried all three, and honestly, you can't go wrong as long as the head feels heavy and firm when you pick it up.
Making It Your Own
If you want a little heat, toss in a pinch of red pepper flakes with the Parmesan mixture. For a vegan version, swap the Parmesan for nutritional yeast or a plant-based cheese and add an extra drizzle of olive oil to help it crisp up. I've also sprinkled on everything bagel seasoning instead of Italian herbs when I'm feeling adventurous, and it never disappoints.
Serving and Storing
These wedges pair perfectly with grilled steak, roasted chicken, or even a simple bowl of rice and beans. Leftovers keep in the fridge for up to three days, though they lose some of their crispness. Reheat them in a hot oven or air fryer for a few minutes to bring back that crunch, microwaving will just make them soggy.
- Serve them hot straight from the oven for maximum crispiness and flavor.
- Pair with a squeeze of lemon juice or a drizzle of balsamic glaze for extra brightness.
- Double the recipe if you're feeding a crowd because they disappear faster than you think.
Pin It Now every time I open the crisper drawer and see a head of cabbage sitting there, I get a little excited instead of thinking of it as boring. These wedges taught me that the simplest vegetables can steal the show with just a hot oven and a handful of good ingredients.
Recipe Questions & Answers
- → How do I cut cabbage into wedges while keeping them intact?
Keep the core attached when cutting. Slice the cabbage in half through the core, then cut each half into 4 wedges, ensuring each piece includes a portion of the core to hold the layers together during roasting.
- → Can I make this dairy-free?
Yes, substitute Parmesan with nutritional yeast for a cheesy flavor or use your favorite vegan cheese alternative. The garlic oil and herbs will still provide plenty of savory depth.
- → Why are my cabbage wedges not getting crispy?
Ensure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. The wedges need space for air circulation. Also, flip them halfway through roasting to crisp both sides evenly.
- → What can I serve with these cabbage wedges?
These pair wonderfully with grilled meats, roasted chicken, pork chops, or as part of a vegetarian meal alongside grain bowls, quinoa, or roasted vegetables. They also complement pasta dishes beautifully.
- → Can I prepare these ahead of time?
You can cut the cabbage wedges and prepare the garlic oil mixture several hours ahead. Store separately in the refrigerator, then assemble and roast just before serving for the best texture and flavor.
- → What type of cabbage works best?
Green cabbage is traditional and holds up well to roasting, but purple cabbage also works beautifully and adds vibrant color plus extra antioxidants. Savoy cabbage can be used for a more delicate texture.