Save My neighbor dropped off a head of cabbage from her garden last spring, and I panicked a little because I had no plan for it. I tossed it in the fridge, where it sat for three days until I remembered a photo I'd seen of roasted wedges with cheese. I sliced it up, drizzled it with garlic oil, and watched it transform into something golden and addictive. Now it's the side dish I make when I want something impressive but ridiculously easy.
The first time I served these wedges at a potluck, someone asked if I'd deep-fried them. I laughed and said it was just olive oil and a hot oven. People went back for seconds, and one friend texted me the next day asking for the recipe. That's when I realized how deceptive this dish is, it looks and tastes fancy, but it's one of the most forgiving things you can make.
Ingredients
- Green cabbage (1 medium, about 2 lbs): Cut it into 8 wedges and keep the core intact so the layers hold together during roasting.
- Olive oil (3 tablespoons): Use a good quality one since it carries the garlic flavor and helps the edges crisp up beautifully.
- Garlic (4 cloves, minced): Fresh garlic is essential here, it mellows and sweetens as it roasts with the cabbage.
- Parmesan cheese (1/2 cup, grated): Freshly grated melts better and creates those crispy, golden bits on top.
- Dried Italian herbs (1 teaspoon): Oregano works too, this adds a subtle savory note without overwhelming the dish.
- Smoked paprika (1/2 teaspoon, optional): I almost always add this for a hint of smoky depth.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning that lets the cabbage and garlic shine.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil. This prevents sticking and makes cleanup a breeze.
- Arrange the cabbage:
- Lay the wedges in a single layer on the sheet, spacing them so air circulates and the edges can crisp. Don't crowd them or they'll steam instead of roast.
- Make the garlic oil:
- Whisk together the olive oil and minced garlic in a small bowl. Brush it generously over the cut sides of each wedge, letting it soak into the layers.
- Season and coat:
- Combine the Parmesan, Italian herbs, smoked paprika, salt, and pepper in another bowl. Sprinkle the mixture evenly over the wedges, pressing gently so it sticks.
- Roast and turn:
- Slide the pan into the oven and roast for 30 to 35 minutes, flipping the wedges halfway through. The edges should be golden and crispy, and the centers fork-tender.
- Finish and serve:
- Pull them out when they're caramelized and gorgeous. Top with extra Parmesan and fresh herbs if you have them, then serve hot.
Save One evening, I made these for my mom, who claimed she didn't like cabbage. She ate two wedges, scraped the crispy cheese bits off the pan, and admitted she might have been wrong her whole life. Watching her change her mind over a vegetable was one of my favorite kitchen wins.
Choosing and Cutting Your Cabbage
Pick a firm head with tightly packed leaves and no soft spots. When you slice it into wedges, use a sharp knife and cut through the core so each piece stays intact. I used to try removing the core first and ended up with a pile of loose leaves that roasted unevenly. Leaving it in is the secret to keeping everything together.
Variations Worth Trying
Purple cabbage works beautifully and adds a pop of color, though it takes a few extra minutes to soften. For a vegan version, swap the Parmesan for nutritional yeast or a plant-based cheese and you'll still get that savory, cheesy flavor. If you want heat, toss in red pepper flakes with the seasoning or drizzle hot honey over the finished wedges.
Serving and Pairing Ideas
These wedges are sturdy enough to stand up to grilled steak or pork chops, but they're also perfect alongside roasted chicken or a big grain bowl. I've served them at barbecues, weeknight dinners, and even holiday tables, and they disappear every time. Leftovers reheat well in a hot oven, though they rarely last long enough to make it to the next day.
- Pair with grilled meats, roasted poultry, or hearty vegetarian mains.
- Add a squeeze of lemon juice right before serving for brightness.
- Serve with a dollop of sour cream or Greek yogurt for extra richness.
Save This recipe taught me that cabbage deserves more respect than it usually gets. Give it heat, garlic, and a little cheese, and it becomes something everyone reaches for.
Common Recipe Questions
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the cabbage into wedges. The core holds the layers together during roasting. Cut through the core so each wedge has a portion of it attached.
- → 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 a few hours ahead. Store covered in the refrigerator, then add the cheese mixture and roast just before serving for optimal crispiness.
- → What can I substitute for Parmesan cheese?
For a vegan version, use nutritional yeast or vegan parmesan. Pecorino Romano or Asiago cheese work well as dairy alternatives. Nutritional yeast provides a similar umami flavor without dairy.
- → 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 air circulation. Pat cabbage dry before brushing with oil, as excess moisture prevents crisping.
- → Can I use purple or savoy cabbage instead?
Yes, both purple and savoy cabbage work wonderfully. Purple cabbage adds vibrant color and extra antioxidants. Savoy cabbage has a more delicate texture and may roast slightly faster, so check for doneness a few minutes earlier.
- → What dishes pair well with these cabbage wedges?
These wedges complement grilled meats, roasted chicken, baked fish, or pork chops beautifully. They also work as a hearty addition to grain bowls, alongside quinoa or rice, or as part of a vegetarian mezze platter.