Parmesan Roasted Cabbage Wedges
Parmesan Cabbage Wedges
Thick cabbage wedges roasted until tender and browned with garlic olive oil, Parmesan, and a crisp savory edge.
Parmesan roasted cabbage wedges turn a simple head of cabbage into a sturdy, deeply savory side dish. Cutting the cabbage through the core keeps each wedge intact, so the outside leaves brown and crisp while the center softens without falling apart.
The seasoning is deliberately simple: olive oil, garlic, Parmesan, salt, pepper, and a little lemon at the end. The cheese melts into the cut faces and forms browned bits on the pan, giving the cabbage a nutty, salty finish that works well beside roasted chicken, pork chops, beans, or a grain bowl.
Use a large rimmed baking sheet so the wedges have room to roast instead of steam. If the cabbage head is especially large, cut it into six wedges and add a few extra minutes, watching for browned edges and a knife-tender core.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
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2
Trim any bruised outer leaves from the cabbage, then cut the head through the core into 8 thick wedges so each piece stays attached.
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3
Stir the olive oil, minced garlic, salt, and black pepper in a small bowl.
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4
Arrange the cabbage wedges in a single layer on the baking sheet and brush the garlic oil over both cut sides.
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5
Roast for 15 minutes, until the bottom sides are browned and the outer leaves begin to curl.
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6
Turn the wedges carefully with a thin spatula, sprinkle Parmesan over the cut faces, and return the pan to the oven.
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7
Roast for 12 to 15 minutes more, until the cabbage is knife-tender and the Parmesan is golden in spots.
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8
Drizzle with lemon juice, scatter parsley over the wedges, and serve hot with any crisp cheese bits from the pan.
Ingredients
- Green cabbage, cut through the core into 8 wedges:1 medium head
- Olive oil:3 tbsp
- Garlic cloves, minced:3
- Kosher salt:3/4 tsp
- Black pepper:1/2 tsp
- Finely grated Parmesan cheese:1/2 cup
- Fresh lemon juice:1 tbsp
- Chopped fresh parsley:2 tbsp
Tips & Notes
- Leave a small piece of core attached to every wedge so the cabbage holds together during flipping.
- For deeper browning, preheat the baking sheet in the oven and place the oiled wedges on the hot pan carefully.
- If the Parmesan browns too quickly, move the pan to a lower oven rack for the last few minutes.
