Roasted Garlic Parmesan Cabbage Wedges (Printable version)

Caramelized cabbage wedges with garlic oil and parmesan cheese. Crispy edges, tender centers in just 45 minutes.

# Ingredient List:

→ 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
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

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, combine olive oil and minced garlic.
04 - Brush garlic oil generously over the cut sides of each cabbage wedge using a pastry brush.
05 - In another bowl, combine Parmesan, Italian herbs, smoked paprika, salt, and pepper.
06 - Sprinkle cheese and herb 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 - Remove from oven and serve hot, optionally garnished with extra Parmesan and fresh herbs.

# Expert Advice:

01 -
  • It turns a humble, inexpensive vegetable into something so crispy and savory you'll forget it's healthy.
  • The garlic oil seeps into every layer while the parmesan forms a salty, crunchy crust that rivals any potato dish.
  • It's almost impossible to mess up, and the oven does all the work while you handle everything else.
02 -
  • Don't cut the core out or your wedges will fall apart in the oven, and you'll end up with a pile of roasted cabbage leaves instead of beautiful intact wedges.
  • Flip them gently with a spatula at the halfway point, not tongs, because tongs can pull the layers apart and ruin that perfect wedge shape.
  • If your oven runs cool, bump the temperature to 450°F or they won't crisp up enough and you'll miss that addictive caramelized edge.
03 -
  • Use a really sharp knife when cutting the cabbage so you get clean wedges that don't shred or tear apart.
  • Let the wedges sit cut-side down on the pan for the first half of roasting to get maximum caramelization on that surface before you flip them.
  • If you have time, let the garlic oil sit for 5 to 10 minutes before brushing it on so the garlic flavor blooms and mellows just a little.
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