Roasted Garlic Parmesan Cabbage Wedges

My neighbor once brought over a head of cabbage from her garden, and I panicked a little because I'd only ever boiled it or thrown it into soup. Then I remembered seeing someone roast it like steak, so I gave it a shot with olive oil and garlic. The smell that filled my kitchen that night was enough to convince me cabbage deserved a much better reputation. Now I make these wedges whenever I need something simple that tastes like I tried way harder than I actually did.

I served these at a potluck once, mostly because I forgot to plan ahead and cabbage was all I had. People kept asking for the recipe, and one guy even said it tasted like pizza without the crust. That became my favorite compliment for a vegetable dish. It taught me that roasting changes everything, even the humblest ingredients.

Ingredients

• Green cabbage: Choose a firm, heavy head and cut it into wedges with the core still attached so they hold together during roasting.
• Olive oil: This carries the garlic flavor and helps the edges get crispy and golden in the high heat.
• Garlic cloves: Mince them finely so they distribute evenly and don't burn, fresh garlic makes all the difference here.
• Parmesan cheese: Use freshly grated if you can, it melts better and creates that irresistible crispy coating.
• Italian herbs: Dried oregano or a blend adds earthy warmth that complements the sweetness of roasted cabbage.
• Smoked paprika: Optional but wonderful, it adds a subtle smokiness that deepens the flavor without overpowering.
• Salt and black pepper: Essential for bringing out the natural sweetness and balancing the richness of the cheese.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment or foil to catch any drips and make cleanup easier. This high heat is key to getting those caramelized edges.

Arrange the Wedges:

Place the cabbage wedges in a single layer with space between them so air can circulate and crisp them up. Crowding the pan will steam them instead of roasting.

Make the Garlic Oil:

Stir together the olive oil and minced garlic in a small bowl until well combined. The oil will infuse with garlic flavor as it bakes.

Brush with Oil:

Use a pastry brush to coat the cut sides of each wedge generously with the garlic oil. Don't skip this step, it's what makes the cabbage tender and flavorful.

Season and Cheese:

Mix the Parmesan, herbs, paprika, salt, and pepper in another bowl, then sprinkle it evenly over the oiled wedges. Press it lightly so it sticks.

Roast and Turn:

Bake for 30 to 35 minutes, flipping the wedges halfway through so both sides get golden and crispy. The centers should be fork tender when they're done.

Serve Hot:

Pull them out when the edges are deeply caramelized and the cheese is bubbling. Garnish with extra Parmesan or fresh parsley if you want to be fancy.

Save

The first time I made these for my kids, they were skeptical until they tasted the crispy cheesy edges. Now they fight over the end pieces with the most caramelization. It's one of those small wins that makes you feel like maybe vegetables aren't so hard to sell after all.

Serving Suggestions

These wedges pair beautifully with grilled chicken, steak, or roasted pork because the savory cheese balances rich proteins. I also love them alongside a simple grain bowl with quinoa, chickpeas, and tahini dressing for a lighter meal. They're sturdy enough to hold up next to bold flavors but mild enough not to compete. Leftovers, if you have any, are great chopped up and tossed into fried rice or scrambled eggs the next morning.

Storage and Reheating

Store leftover wedges in an airtight container in the fridge for up to three days. Reheat them in a hot oven or toaster oven to bring back some of that crispiness, microwaving will make them soggy. If you want to prep ahead, you can cut and oil the wedges a few hours early and keep them covered in the fridge until you're ready to season and roast. They're best fresh, but even reheated they still taste better than most side dishes.

Variations and Swaps

Try purple cabbage for a pop of color and a slightly earthier flavor, it roasts just as well. For a vegan version, swap the Parmesan with nutritional yeast or a good plant-based cheese that melts. If you like heat, add red pepper flakes or a drizzle of hot honey right before serving.

• Use savoy cabbage for a more delicate texture and faster cooking time.
• Toss in some lemon zest with the Parmesan for a bright, fresh finish.
• Sprinkle with everything bagel seasoning instead of Italian herbs for a fun twist.

Save

This recipe turned cabbage into something I actually crave, not just tolerate. I hope it does the same for you.

Recipe FAQs

→ How do I keep the cabbage wedges from falling apart?

Keep the core intact when cutting the cabbage into wedges. The core acts as a natural anchor that holds the layers together during roasting.

→ Can I prepare these cabbage wedges ahead of time?

You can cut the cabbage and prepare the garlic oil mixture up to 24 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to serve.

→ What's the best way to get crispy edges?

Make sure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. Space the wedges evenly to allow proper air circulation, which helps achieve those caramelized, crispy edges.

→ Can I use a different type of cabbage?

Absolutely! Purple cabbage works beautifully and adds vibrant color. Savoy cabbage also roasts well and has a more delicate texture. Adjust cooking time slightly as needed based on thickness.

→ How do I make this dairy-free?

Replace the Parmesan cheese with nutritional yeast for a cheesy flavor, or use your favorite vegan cheese alternative. The garlic oil and herbs will still provide plenty of flavor.

→ What should I serve with these cabbage wedges?

These pair wonderfully with grilled chicken, steak, roasted pork, or fish. They also complement grain bowls, pasta dishes, or can stand alone as a light vegetarian main course.