Roasted Cabbage Wedges

Roasted cabbage wedges are tender-crisp, perfectly seasoned, and beautifully charred! They’re easy to make with just a handful of ingredients, and the oven does most of the work. Serve them alongside your favorite proteins for a fresh change from your everyday veggie sides.

You don’t have to be a veggie lover to crave these roasted garlic Parmesan cabbage wedges. In fact, you don’t even need to be a cabbage fan — this recipe will win you over.

It’s such a simple and flavorful way to prepare a whole cabbage, whether you’re looking for a new vegetable side dish to pair with pork chops or meatloaf or replace the garden salad you were going to have for lunch with a cabbage wedge drizzled in your favorite dressing.

Just cut a head of cabbage into wedges, season generously, add a bit of Parmesan, and roast until it’s golden and tender. The crispy charred edges and deep caramelization bring out the cabbage’s natural sweetness, and the melted cheese takes it over the top.

Ingredients for Baked Cabbage Wedges

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Cabbage – Use a small head of cabbage with tight, crisp leaves. Avoid any with browning or wilted spots.
• Olive Oil – Helps everything roast up golden and keeps the cabbage from sticking.
• Garlic – Freshly minced for the most flavor. Adjust based on your garlic preference.
• Salt, Pepper, and Red Pepper Flakes – Add basic seasoning plus a little kick. You can skip the flakes if you prefer mild.
• Parmesan Cheese – Freshly grated or shredded Parmesan cheese browns up beautifully in the oven.

How to Make Roast Cabbage Wedges

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Prep the cabbage by removing the outer leaves, rinsing the head under cold water, and patting it dry with paper towels to get rid of as much excess moisture as you can.

Step 2: Use a sharp kitchen knife to cut off the end of the stem and slice the cabbage in half, cutting through the core. Then, slice each half into quarters. Always make sure to cut through the core so the leaves have something to hold onto.

Step 3: Drizzle oil onto a baking sheet and place the wedges on top, in a single layer. Leave enough room between each one to roast all around. In a small bowl, mix remaining oil, garlic, salt, pepper, and red pepper flakes. Brush mixture generously over the wedges.

Step 4: Roast at 400°F for 35–45 minutes, until the cabbage is tender and browned in spots.

Step 5: Sprinkle with Parmesan cheese and roast for another 3-5 minutes to melt. Remove from the oven and allow it to cool for 5 minutes before serving. Enjoy!

Storage

Refrigerate: Store in an airtight container for up to 3 days. The texture will change but they are still delicious.

Reheat: Use the microwave for speed or the oven (350°F) to crisp them up a bit.

Serving Suggestions

Serve your baked cabbage wedges with anything from mac and cheese and steak bites to smothered chicken or sausages. You can even serve them as a veggie forward main along with a drizzle of your favorite sauce.

Additions and variations

• Garlic Powder. Use a teaspoon of garlic powder if you don’t have fresh garlic.
• Roasted Cabbage Steaks: Slice cabbage into thick rounds instead of wedges.
• Switch up the sauce: Brush with Dijon mustard, balsamic glaze, or honey mustard.
• Different Cabbage Types: Try this with Napa, Savory, or Chinese cabbage.
• Extra Spices: Add smoked paprika, oregano, cumin, or everything bagel seasoning.
• Lemon: Add a squeeze of fresh lemon juice just before serving for added freshness.
• Parsley & Butter: Brush with melted butter and fresh parsley just before serving.

More Easy Veggie Recipes

• Brown Sugar Honey Glazed Carrots
• Fried Red Tomatoes
• Slow Cooker Corn on the Cob
• Air Fryer Roasted Potatoes
• Broccoli Crunch Salad