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Roasted Garlic Parmesan Cabbage Wedges

by Stella on
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A low calorie, inexpensive and delicious way to serve your cabbage side dish.
roasted garlic parmesan cabbage wedges
Comments52
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Roasted Garlic Parmesan Cabbage Wedges (full recipe is on: HungryHappens.Net)

♬ original sound – STELLA DRIVAS

This side dish is the ultimate cabbage side because its easy to prep and really delivers on that garlic parmesan flavor. We each had two and had leftovers to warm up for the next day!

The best aspect of the dish it that the cabbage caramelizes in the oven and the result is super yummy vegetables at your table. You can also sub in so many different marinades here like BBQ sauce, Pesto or soy sauce and honey.

If you like this dish, you will love my:

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. LOVE YOUR LIFE!

roasted garlic parmesan wedges

Roasted Garlic Parmesan Cabbage Wedges

4.71 from 27 votes
Servings: 8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients 

  • 1 head green cabbage
  • 1/4 heaping cup olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp each paprika, onion powder, chili pepper flakes
  • salt to taste
  • 1/4 cup grated parmesan cheese

Garnish: fresh parsley, fresh grated parmesan, black pepper + lemon wedges

Instructions

  • Preheat your oven to 400℉. Line a baking sheet with parchment paper.
  • Stem then slice your cabbage head in half. Slice those halves in half and then again one more time those halves in half. You should have 8 equal size wedges.
  • In a small bowl, whisk together the olive oil, garlic, seasonings and grated parm. Brush this mixture on all sides of the wedges. Roast for 20 minutes then flip the wedges. Roast for another 10-15 minutes or until golden brown at edges. Serve with lemon wedges and fresh parsley.

Nutrition

Calories: 103kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 76mg | Potassium: 205mg | Fiber: 3g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 42mg | Calcium: 76mg | Iron: 1mg
Author: Stella Drivas

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52 comments

    • Stella

    This recipe calls for a “heaping cup” of olive oil. I’m curious how that is possible since olive oil is a liquid and would spill over the sides. Can you explain?

      • Stella

      My apologies – I should have explained it better. I had meant to write: use more olive oil if needed.

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