Roasted Garlic Parmesan Cabbage Wedges
A low calorie, inexpensive and delicious way to serve your cabbage side dish.
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:
- Cheesy Cabbage Steak Pizzas
- Buffalo Cabbage Steaks
- Greek Cabbage Rice
- Loaded Taco Cabbage Tostadas
- Crunchy Cabbage Bake
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Roasted Garlic Parmesan Cabbage Wedges
Ingredients
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
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Easy and scrumptious!
Can I use Roasted garlic instead?
I love this but I have a question. I have a bag of coleslaw in my fridg
Have you ever tried frying it?
If this is as simple and delicious as it looks, I will nominate you for sainthood!
Hi Victoria, Its definitely as easy as it looks but I’m not so sure about me being accepted as a Saint! 😂
My husband made these last night. I wanted a healthy comfort food. Absolutely delicious! Thank you.
Hi Lily, so glad you enjoyed them! thank you to your hubby for trying them and feeding you!😆
best cabbage I have ever eaten!! (I am typically NOT a fan of cabbage.) A little liquid smoke added to the recipe was also delicious!
HI Carol, glad you liked the recipe! And thanks for sharing your tip of the liquid smoke!
Super easy and full of flavor, especially when you kiss it with the lemon after baking!
This was delicious! Thank you!
The cabbage looks good.
I would love to try it with rosemary, thyme or oregano.
In the seasoning mix, I would add lemon or orange zest or add of balsamic glaze
I would sprinkle some bread crumbs or nuts.
I would almoat add cheddar, asiago, or goat cheese to it.
Delicious… how to reheat the leftovers….?? TYIA
I don’t know why this was posted on a vegan food page.
HI Lani, yes you can easily adjust this to make it vegan with vegan cheeses
This was absolutely delicious. Thank you for sharing Stella
Hi Patricia, glad the recipe was enjoyed! Cheers!
We loved this, but I goofed on coating ALL sides with the cheese mixture so mine lacked “wedge integrity”, lol. But still delicious and will read through your directions carefully next time. Thx so much for sharing all your culinary mastery.❤️
I loved this and so did my husband and the kids. So good and easy. Thank you.
HI Caroline, so glad the whole family enjoyed! Cheers!
Loved it!! I’m a cabbage lover and this recipe was so tender and delicious. The garlic and Parmesan also form a nice little crust. Definitely recommend!
Hi Amanda, yes that crust is everything! Thanks for trying the recipe out!
easy delish and satisfing while being low carb!!
Hi Deb, so glad you liked the recipe! Thanks for trying it out and the kind rating!
while the taste of the cabbage was ok, the execution of directions was horrible.
the recipe states to stem the cabbage but that’s impossible to keep the wedges from falling apart. the pic shown in the recipe also has the stem intact. so, that’s misleading. it’s IMPOSSIBLE to flip these wedges without them falling apart, so I just left them to cook without flipping. I picked a small to medium head, and 1/4 cup of EVOO was not enough to spread on 8 wedges. just a heads up for future people wanting to make this and not be disappointed or discouraged.
I agree with all of these comments. There was not enough of the mixture to cover half of these on only one side. I also noticed the pictures had the stem intact (?)
Delicious ingredients. Just not a very practical recipe.
I agree! although tasty, it was a mess! Not one wedge survived and I had to keep adding olive oil🙂
Yes, I agree with Jill, and WTH is a “heaping” one quarter cup? it’s a liquid you can’t heap anything liquid. 😩