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by Stella on
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A low calorie, inexpensive and delicious way to serve your cabbage side dish.
@hungryhappens 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:
- Cheesy Cabbage Steak Pizzas
- Buffalo Cabbage Steaks
- Greek Cabbage Rice
- Loaded Taco Cabbage Tostadas
- Crunchy Cabbage Bake
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 Cabbage Wedges
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4.84 from 12 votes
Servings: 8
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
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
- Gluten Free
- Keto
- Low Carb
- Meditrn
- Sugar Free
- Vegetarian
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23 comments
- Deb
easy delish and satisfing while being low carb!!
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- Stella
Hi Deb, so glad you liked the recipe! Thanks for trying it out and the kind rating!
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- Jill
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.- Reply
- Esse
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.- Reply
- Amanda
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!
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- Stella
Hi Amanda, yes that crust is everything! Thanks for trying the recipe out!
- Caroline
I loved this and so did my husband and the kids. So good and easy. Thank you.
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- Stella
HI Caroline, so glad the whole family enjoyed! Cheers!
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- Joyce Winter
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.❤️
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- Patricia Zee
This was absolutely delicious. Thank you for sharing Stella
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- Stella
Hi Patricia, glad the recipe was enjoyed! Cheers!
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- Lani
I don’t know why this was posted on a vegan food page.
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- Stella
HI Lani, yes you can easily adjust this to make it vegan with vegan cheeses
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- Elyce
Delicious… how to reheat the leftovers….?? TYIA
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- Joseph
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.
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- Allison
This was delicious! Thank you!
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- Ray
Super easy and full of flavor, especially when you kiss it with the lemon after baking!
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- Carol
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!
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- Stella
HI Carol, glad you liked the recipe! And thanks for sharing your tip of the liquid smoke!
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- Lily
My husband made these last night. I wanted a healthy comfort food. Absolutely delicious! Thank you.
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- Stella
Hi Lily, so glad you enjoyed them! thank you to your hubby for trying them and feeding you!😆
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- Victoria
If this is as simple and delicious as it looks, I will nominate you for sainthood!
- Reply
- Stella
Hi Victoria, Its definitely as easy as it looks but I’m not so sure about me being accepted as a Saint! 😂
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