Get ready to fall in love with cabbage all over again with these incredible Roasted Garlic Parmesan Cabbage Wedges! This super easy recipe transforms humble cabbage into a ridiculously delicious, savory, and crunchy side dish. Thick wedges of cabbage are brushed with olive oil, generously sprinkled with a garlic-herb-Parmesan mixture, and roasted until the edges are crispy and caramelized and the center is tender. I was skeptical at first, but trust me, these Roasted Cabbage Wedges are damn good, as the original source proclaimed! They’re perfect for a weeknight side, a holiday table, or anytime you want a simple, flavorful vegetable dish – fantastic for spring meals too!
Why You’ll Love These Roasted Cabbage Wedges
- Surprisingly Delicious: Roasting brings out a natural sweetness in cabbage and creates amazing crispy edges.
- Incredibly Easy: Requires minimal ingredients and simple prep work.
- Flavor Packed: Garlic, Parmesan, and Italian herbs create a wonderful savory flavor.
- Crispy Texture: Roasting at a high temperature yields fantastic crispy bits.
- Healthy Side Dish: A nutritious way to enjoy cabbage, naturally low-carb and gluten-free.
Ingredients for Roasted Garlic Parmesan Cabbage Wedges
Here’s what you’ll need to make this easy and delicious side dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Cabbage head (green cabbage or savoy recommended) (Vegetable)
- Olive oil (Oil)
Topping
- Grated Parmesan cheese (Dairy)
- Dried thyme (Herb)
- Dried oregano (Herb)
- Dried basil (Herb)
- Garlic, finely minced (Aromatic)
- Kosher salt (Seasoning)
- Freshly ground black pepper (Spice)
Garnish (Optional)
- Fresh parsley, chopped
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple Italian herb and Parmesan combination on these Roasted Cabbage Wedges, but feel free to experiment:
- Add Bacon: Sprinkle cooked, crumbled bacon over the wedges along with the Parmesan mixture before roasting or as a garnish after.
- Make it Spicy: Add a pinch of red pepper flakes to the Parmesan herb mixture.
- Different Cheese: Use grated Pecorino Romano or Asiago instead of Parmesan.
- Different Seasoning: Try using everything bagel seasoning, smoked paprika, or Cajun seasoning instead of Italian herbs.
- Lemon Finish: Squeeze fresh lemon juice over the roasted wedges just before serving.
How to Make Roasted Garlic Parmesan Cabbage Wedges
Let me show you how incredibly simple it is to make these Roasted Cabbage Wedges:
Prep Cabbage and Oven
- First, I preheat my oven to 400°F (200°C). I line a large baking sheet with foil (for easy cleanup, especially with cheese!) or parchment paper.
- I prepare the cabbage. I remove any wilted outer leaves, then cut the cabbage head lengthwise through the core into quarters. Then, depending on the size of the head, I cut each quarter into 2 or 3 wedges, making sure to keep a piece of the core attached to each wedge – this holds the leaves together!
Make the Topping Mixture
- In a small bowl, I combine the grated Parmesan cheese, dried thyme, dried oregano, dried basil, finely minced garlic, kosher salt, and freshly ground black pepper. I stir it all together.
Season and Roast the Cabbage
- I arrange the cabbage wedges in a single layer on the prepared baking sheet.
- Using a pastry brush, I brush all sides of the cabbage wedges with olive oil.
- Then, I generously sprinkle the Parmesan and garlic herb mixture over the oiled cabbage wedges, trying to get some down between the leaves if possible.
- I place the baking sheet in the preheated oven.
- I roast the Roasted Cabbage Wedges for 20 – 30 minutes. The cooking time will vary depending on the thickness of the wedges. They’re ready when the cabbage is tender when pierced with a fork and the edges are beautifully crispy and golden brown.
Garnish and Serve
- Garnish with parsley
- Serve warm
Tips and Tricks for the BEST Roasted Cabbage
Here are my secrets for making perfect Roasted Cabbage Wedges:
- Keep the Core Intact: When cutting the wedges, make sure each piece retains part of the core at the base. This is essential to keep the wedge from falling apart during roasting.
- Don’t Overcrowd the Pan: Arrange wedges in a single layer with space between them. This allows hot air to circulate, promoting crispiness rather than steaming. Use two pans if necessary.
- High Heat Roasting: Roasting at 400°F (200°C) helps achieve those delicious crispy, caramelized edges.
- Freshly Grated Parmesan: Melts beautifully and creates a better crust than pre-shredded Parmesan in canisters.
- Adjust Time for Tenderness: Check the cabbage with a fork; roasting time depends on how thick your wedges are and how tender you like your cabbage.
How to Serve
These Roasted Garlic Parmesan Cabbage Wedges are a fantastic side dish! Serve them warm alongside:
- Roasted Meats: Perfect with roast chicken, pork loin, pot roast, or sausages.
- Grilled Meats: A great accompaniment to grilled steak or chicken.
- Fish: Pairs nicely with baked or pan-seared salmon or white fish.
- As a Light Meal: Enjoy a couple of wedges on their own or with a fried egg on top for a simple, low-carb meal.
Garnish with fresh chopped parsley before serving for a pop of color and freshness.
Make Ahead and Storage
- Prep Ahead: You can cut the cabbage wedges and mix the Parmesan herb topping ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. Assemble and roast just before serving.
- Storage: Store leftover roasted cabbage wedges in an airtight container in the refrigerator for up to 3 days.
- Reheating: These are best enjoyed fresh, but leftovers can be reheated in a hot oven (around 400°F/200°C) or an air fryer for a few minutes until warmed through and the edges re-crisp slightly. Microwaving will make them soft.
FAQs about Roasted Garlic Parmesan Cabbage Wedges
- Can I use a different type of cabbage?
- Green cabbage or Savoy cabbage (as mentioned) work best as they hold their shape well. Red cabbage can also be used, but the color will be different. Napa cabbage is more delicate and might cook faster or become softer.
- Can I make these vegan?
- Yes! Omit the Parmesan cheese and perhaps increase the garlic and herbs slightly, or sprinkle with nutritional yeast after roasting for a cheesy flavor.
- My cabbage didn’t get crispy, what went wrong?
- Ensure the oven temperature was high enough (400°F/200°C), the pan wasn’t overcrowded, and you roasted long enough for the edges to brown and crisp up. Brushing well with oil also helps crisping.
Enjoy this surprisingly delicious and incredibly easy Roasted Garlic Parmesan Cabbage Wedges recipe! It might just become your new favorite way to eat cabbage.
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Roasted Garlic Parmesan Cabbage Wedges
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Side Dish, Vegetable
- Cuisine: American
Description
This roasted cabbage recipe is about the crunchiest ever, and damn good too! Cabbage wedges are brushed with olive oil, topped with a garlic-Parmesan-herb mixture, and roasted until tender with crispy edges.
Ingredients
Scale
- 1 medium head green cabbage or savoy cabbage
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil (or 1 1/2 teaspoons Italian seasoning blend)
- 3 or 4 cloves garlic, finely minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
- Prepare Parmesan Mixture: In a small bowl, combine the grated Parmesan cheese, dried thyme, dried oregano, dried basil (or Italian seasoning), and minced garlic. Stir well.
- Prepare Cabbage: Remove any loose outer leaves from the cabbage. Cut the cabbage head in half lengthwise through the core, then cut each half into 3 or 4 wedges, ensuring a piece of the core remains attached to each wedge to hold it together.
- Arrange and Season Cabbage: Arrange the cabbage wedges on the prepared baking sheet. Brush all surfaces of the wedges with olive oil. Sprinkle generously with kosher salt and freshly ground black pepper.
- Top with Parmesan Mixture: Sprinkle the Parmesan-herb mixture generously over the oiled and seasoned cabbage wedges, pressing lightly to help it adhere.
- Roast: Roast for 20–30 minutes, or until the cabbage is tender when pierced with a fork and the edges are crispy and deeply golden brown.
- Serve: Serve warm as a side dish.
Notes
- Cabbage: Green cabbage or Savoy cabbage work well. Cutting through the core helps the wedges stay intact.
- Parmesan: Use freshly grated Parmesan for the best flavor and texture.
- Herbs: Feel free to adjust the dried herbs based on your preference. A pre-made Italian seasoning blend can be used.
- Roasting Time: Cooking time will vary depending on the size and thickness of your cabbage wedges. Check for tenderness with a fork.
- Crispiness: For extra crispy edges, ensure wedges aren’t overcrowded on the pan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.