Roasted Garlic Parmesan Cabbage Wedges

I used to walk right past cabbage in the grocery store until one winter evening when it was the only vegetable left that looked decent. I sliced it into wedges, tossed them with garlic and oil, and roasted them on a whim. The smell that filled my kitchen, sweet and nutty with crispy browned edges, made me wonder why I had ignored this humble vegetable for so long. Now these roasted wedges show up on my table at least twice a month.

The first time I made these for friends, I plated them next to a beautiful roast and watched everyone go for the cabbage first. One friend scraped the pan for the crispy Parmesan bits stuck to the parchment. That moment taught me that simple ingredients, treated right, can steal the show without any fuss.

Ingredients

• Green cabbage: Choose a firm head with tight leaves and keep the core intact so the wedges hold together during roasting, I learned this after my first batch fell apart into a heap.
• Olive oil: Use a good quality one since it carries the garlic flavor into every crevice of the cabbage, and it helps the edges crisp up beautifully.
• Garlic cloves: Fresh minced garlic is key here, the jarred stuff just does not have the same punch or aroma when it hits the hot oven.
• Parmesan cheese: Freshly grated melts better and crisps into those golden bits that make this dish addictive, pre-shredded does not brown the same way.
• Italian herbs: A simple blend of oregano, basil, and thyme adds warmth without overwhelming the natural sweetness of the roasted cabbage.
• Smoked paprika: This is optional but it adds a subtle smokiness that makes people ask what your secret ingredient is.
• Salt and black pepper: Just enough to bring out the flavors, you can always add more at the table but you cannot take it back.

Instructions

Get the oven ready:

Preheat to 425 degrees and line your baking sheet with parchment, this prevents sticking and makes cleanup so much easier. Trust me, scrubbing baked-on cheese is not how you want to end your evening.

Prep the cabbage:

Slice the cabbage through the core into eight even wedges, keeping that core attached so they stay intact. Lay them flat on the baking sheet with a little space between each one so they roast instead of steam.

Make the garlic oil:

Whisk together the olive oil and minced garlic in a small bowl. Brush this mixture generously over the cut sides of each wedge, getting into all those layers.

Add the cheese and seasonings:

Combine the Parmesan, herbs, paprika, salt, and pepper in another bowl, then sprinkle it evenly over the oiled cabbage. Do not be shy, you want good coverage for maximum flavor.

Roast and turn:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping the wedges halfway through so both sides get golden. The edges should be crispy and caramelized while the centers turn tender and sweet.

Serve warm:

Pull them out when they are beautifully browned and serve right away. A little extra Parmesan or fresh parsley on top makes them look as good as they taste.

Save

My neighbor knocked on my door one evening because the smell drifting from my kitchen made her curious. I handed her a wedge still warm from the oven and she stood there in my doorway, eyes closed, savoring every bite. She left with the recipe scribbled on a napkin and now we trade cabbage roasting tips over the fence.

How to Pick the Best Cabbage

Look for a head that feels heavy for its size with tightly packed leaves and no soft spots or browning at the edges. The outer leaves should be crisp and vibrant, if they are wilted or yellowing, the cabbage is past its prime. I once grabbed a lightweight head thinking it would be fine, but it was dried out inside and never softened properly no matter how long I roasted it.

Storing and Reheating Leftovers

Keep any leftover wedges in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheat them in a 375 degree oven for about ten minutes to bring back some of that crispy texture, microwaving turns them soggy and sad. I have also chopped up cold leftovers and tossed them into a grain bowl with quinoa and a lemon vinaigrette, which gave them a whole new life.

Ways to Switch It Up

You can swap green cabbage for purple or Savoy, each one brings a slightly different flavor and texture but they all roast beautifully. Try adding a drizzle of balsamic glaze in the last five minutes for a tangy-sweet finish, or toss in some pine nuts or slivered almonds for crunch. I have also used nutritional yeast instead of Parmesan when cooking for my vegan cousin, and it still delivered that cheesy, umami hit everyone loves.

• Sprinkle red pepper flakes over the wedges before roasting if you like a little heat.
• Finish with a squeeze of fresh lemon juice right before serving to brighten the flavors.
• Serve alongside grilled chicken, steak, or a hearty lentil stew for a complete meal.

Save

This dish taught me that the vegetables I overlooked for years can become the ones I crave most. I hope these wedges surprise you the same way they surprised me, turning a simple head of cabbage into something you will make again and again.

Recipe Q&A

→ How do I cut cabbage into wedges properly?

Cut the cabbage through the core into 8 equal wedges, keeping the core intact on each piece. This helps the wedges stay together during roasting and ensures even cooking.

→ Can I make this dish ahead of time?

While best served fresh from the oven, you can prep the cabbage wedges and garlic oil mixture up to 4 hours ahead. Store covered in the refrigerator, then brush and season just before roasting.

→ What can I substitute for Parmesan cheese?

For a vegan version, use nutritional yeast or your favorite plant-based cheese alternative. Pecorino Romano also works beautifully if you prefer a sharper, saltier flavor profile.

→ Why is my cabbage not getting crispy?

Ensure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. Space wedges evenly to allow proper air circulation. Brushing with enough oil is also crucial for achieving crispy, golden edges.

→ What dishes pair well with these cabbage wedges?

These wedges complement grilled meats, roasted chicken, baked fish, or grain bowls perfectly. They also work wonderfully alongside mashed potatoes, rice pilaf, or as part of a vegetarian dinner spread.

→ Can I use purple or Savoy cabbage instead?

Absolutely! Purple cabbage adds beautiful color and extra antioxidants, while Savoy cabbage offers a more delicate texture. Cooking times remain the same, though Savoy may soften slightly faster.