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Close-up of roasted garlic parmesan cabbage wedges on a white plate, with golden brown edges, shredded parmesan, parsley, and red pepper flakes.
Recipe

Roasted Garlic Parmesan Cabbage Wedges

Servings: 8
Author: Jaclyn
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Oven roasted cabbage wedges seasoned with garlic, Parmesan, and a touch of red pepper flakes, then roasted until tender with crispy, golden edges are a deliciously easy veggie side that pairs with everything from chicken to ham.

Ingredients
 

  • 1 small head green cabbage
  • 3 Tablespoons extra virgin oil olive
  • 4 cloves garlic minced
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • pinch red pepper flakes optional
  • ⅓ cup freshly grated parmesan cheese or shredded

Instructions

  • Preheat oven to 400℉.
  • Remove and discard the outer leaves from the head of cabbage. Rinse cabbage with cold water and pat dry. Using a sharp knife, cut off the end of the stem and discard. Slice cabbage into 8 wedges: first, slice cabbage in half, cutting through the core. Then, slice each halve into quarters, again being sure to cut through the core.
    1 small head green cabbage
  • Drizzle 1 Tablespoon of olive oil onto a sheet pan. Place wedges in a single layer.
    3 Tablespoons extra virgin oil olive
  • In a small bowl, mix remaining oil with garlic, salt, pepper, and red pepper flakes. Brush generously over the wedges.
    4 cloves garlic, ½ teaspoon salt, ¼ teaspoon black pepper, pinch red pepper flakes
  • Roast for 35-45 minutes, until tender and browned on the edges.
  • Sprinkle with parmesan, then return to oven for 3-5 minutes to melt the cheese.
    ⅓ cup freshly grated parmesan cheese
  • Let cool for 5 minutes and serve warm.

Notes

Always slice through the core with each cut so that each cabbage wedge has some of the core attached to hold each cabbage wedge together.
Keep leftovers in the fridge up to 3 days. Reheat in microwave or oven at 350℉.

Nutrition

Calories: 89kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 235mg | Potassium: 166mg | Fiber: 2g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 1mg
Close-up of roasted garlic parmesan cabbage wedges on a white plate, with golden brown edges, shredded parmesan, parsley, and red pepper flakes.

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