Roasted Garlic Parmesan Cabbage Wedges (Printable View)

Caramelized cabbage wedges with garlic oil and Parmesan—crispy edges, tender centers, ready in 45 minutes.

# What You'll 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 aluminum foil.
02 - Place cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly apart.
03 - In a small bowl, combine olive oil and minced garlic, stirring until well blended.
04 - Brush the 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 if using, salt, and black pepper. Sprinkle the seasoning mixture evenly over the oiled cabbage wedges.
06 - Roast in the preheated oven for 30 to 35 minutes, turning the wedges halfway through cooking, until edges are golden and crispy and centers are tender.
07 - Remove from oven and serve hot. Garnish with additional Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • It transforms humble cabbage into something golden and crispy that even picky eaters reach for twice.
  • The garlic oil seeps into every layer while the Parmesan forms a salty, nutty crust you can actually hear crunch.
  • You only need one sheet pan and about ten minutes of prep before the oven does all the work.
02 -
  • Do not remove the core before roasting or your wedges will fall apart into a pile of leaves halfway through cooking.
  • If your garlic starts to brown too quickly, tent the pan loosely with foil after the first flip to protect it from burning.
  • Let the wedges sit for a minute after they come out of the oven so the cheese sets slightly and becomes even crispier.
03 -
  • Use a sharp knife to cut through the tough core cleanly so your wedges stay intact and roast evenly.
  • Rotate the baking sheet halfway through cooking if your oven has hot spots to ensure every wedge gets perfectly golden.
  • Grate your own Parmesan from a block instead of buying pre-grated for a sharper flavor and better melt.
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