Roasted Garlic Parmesan Cabbage Wedges

The smell hit me first: garlic and caramelized something I couldn't place, wafting from my neighbor's kitchen window one chilly October evening. When I knocked to ask what she was making, she handed me a wedge of roasted cabbage, crispy at the edges, soft in the center, covered in golden parmesan. I'd never thought of cabbage as anything but coleslaw filler, but that single bite rewired my brain. The next night, I bought the biggest cabbage I could find and haven't stopped making these wedges since.

I made these for a potluck once, skeptical anyone would touch them next to the mac and cheese and garlic bread. By the time I turned around, the pan was empty and three people were asking for the recipe. One friend admitted she'd never eaten cabbage on purpose before that night. I felt like I'd won something.

Ingredients

• Green cabbage: Choose one that feels heavy for its size, which means it's fresh and tightly packed, and keep the core intact so the wedges hold together during roasting.
• Olive oil: Use a good quality one since it carries the garlic flavor into every crevice of the cabbage, and don't skimp or the edges won't crisp up properly.
• Garlic cloves: Fresh minced garlic is key here, the jarred stuff just doesn't have the same punch or that sweet, mellow flavor that develops in the oven.
• Parmesan cheese: Freshly grated melts better and crisps into those little golden bits that make you want to scrape the pan, pre-shredded works but won't give you the same texture.
• Italian herbs: A simple blend of oregano, basil, and thyme adds warmth without overpowering the garlic and cheese.
• Smoked paprika: Optional, but it adds a subtle smokiness that makes people ask what your secret is.
• Salt and pepper: Season generously because cabbage can taste flat without enough, and freshly ground pepper makes a noticeable difference.

Instructions

Prep the oven and pan:

Preheat your oven to 425°F and line a large baking sheet with parchment paper so nothing sticks and cleanup is a breeze. Give the cabbage wedges plenty of space so they roast instead of steam.

Cut the cabbage:

Slice the cabbage through the core into 8 even wedges, leaving the core attached so each piece holds together beautifully. If your cabbage is huge, you might get 10 wedges, and that's fine.

Make the garlic oil:

Whisk together olive oil and minced garlic in a small bowl until it smells like the best part of any Italian kitchen. Let it sit for a minute if you have time so the flavors mingle.

Brush the wedges:

Use a pastry brush to coat the cut sides of each wedge generously with the garlic oil, making sure it gets between the layers. This is where all the flavor lives.

Season with cheese and spices:

Mix parmesan, Italian herbs, smoked paprika, salt, and pepper in a bowl, then sprinkle it evenly over each wedge. Press it gently into the cabbage 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 crispy and golden. The edges should look almost charred in the best way, and the centers should be fork-tender.

Serve hot:

Pull them out when they're caramelized and gorgeous, then hit them with a little extra parmesan and fresh parsley if you're feeling fancy. Serve immediately while they're still crackling.

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My dad, who claimed he hated cabbage his whole life, ate four wedges in one sitting and then asked why I'd been hiding this from him. I reminded him I'd only learned to make it six months ago. He didn't care, he just wanted more for Sunday dinner.

Best Ways to Serve These

These wedges work as a side for almost anything savory, from grilled steak to roasted chicken to a simple weeknight pasta. I've also served them alongside grain bowls with quinoa and roasted chickpeas, and they fit right in. They're sturdy enough to hold up next to bold flavors but mild enough not to compete, which makes them the kind of side dish that goes with everything and disappears fast.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days, though they lose some of their crispness. To bring them back to life, reheat them in a 400°F oven for about 10 minutes instead of the microwave, which will make them soggy. I've also chopped up leftover wedges and tossed them into fried rice, where they add a sweet, caramelized flavor that's completely unexpected.

Simple Swaps and Add-Ons

If you want to make these vegan, swap the parmesan for nutritional yeast or a good cashew-based cheese, and the flavor stays rich and satisfying. Purple cabbage works beautifully too and adds a pop of color, plus a slightly sweeter flavor and extra antioxidants. For a little heat, sprinkle red pepper flakes over the top before roasting, or finish with a drizzle of hot honey if you like sweet and spicy together.

• Try adding a squeeze of lemon juice right before serving for brightness.
• Toss in some crispy bacon bits if you're not keeping it vegetarian.
• Finish with a handful of toasted pine nuts or slivered almonds for crunch.

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This is the recipe that taught me vegetables don't need to be complicated to be crave-worthy. All it takes is heat, a little fat, and the patience to let them turn golden.

Recipe Questions & Answers

→ How do I prevent the cabbage from drying out while roasting?

Brush the wedges generously with garlic oil on all cut surfaces and avoid over-roasting. Turning the wedges halfway through cooking ensures even caramelization while maintaining moisture in the centers.

→ Can I use a different type of cabbage?

Absolutely! Purple cabbage works wonderfully and adds vibrant color plus extra antioxidants. Savoy cabbage is another excellent option with a slightly sweeter, more delicate flavor and tender texture.

→ Why should I keep the core intact when cutting wedges?

The core holds the cabbage layers together during roasting, preventing them from falling apart. It becomes tender when cooked and helps maintain the beautiful wedge shape for an attractive presentation.

→ How can I make this dish dairy-free?

Replace the parmesan cheese with nutritional yeast for a cheesy, umami flavor, or use your favorite plant-based parmesan alternative. The nutritional yeast will provide a similar savory depth without dairy.

→ What should I serve with these cabbage wedges?

These versatile wedges complement grilled steak, roasted chicken, pork chops, or baked salmon beautifully. They also work wonderfully alongside quinoa bowls, as part of a vegetarian spread, or with hearty soups and stews.

→ 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 ahead. Store them separately in the refrigerator, then assemble and roast just before serving for optimal crispiness.