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Roasted cabbage wedges seasoned with garlic powder, smoked paprika, dried thyme, rosemary, salt, and pepper, optionally topped with grated Parmesan cheese and garnished with fresh parsley. A versatile and delicious side or main dish.

  • Total Time: 35-40 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 medium head green cabbage
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese (optional)
  • 1 bunch fresh parsley, for garnish
  • Optional: lemon wedges for serving

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel off any tough or blemished outer cabbage leaves.
  3. Cut the cabbage into wedges, keeping the core intact so wedges hold together.
  4. Brush each cabbage wedge generously with olive oil.
  5. Season wedges with garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper.
  6. Arrange wedges in a single layer on a baking sheet, spacing them to allow air circulation (don’t let the wedges touch).
  7. If using Parmesan, sprinkle grated Parmesan over the wedges before baking to form a golden crust.
  8. Roast cabbage wedges for 25–30 minutes until edges are golden and crispy and centers are tender, turning halfway through for even browning.
  9. If wedges brown too quickly, lower the oven temperature and continue roasting until tender.

Notes

For a vegan alternative, omit the Parmesan and optionally sprinkle nutritional yeast or toasted nuts/seeds after baking for added flavor and crunch., Stuffed baked cabbage can be made by peeling whole leaves, filling with grains and beans or meat with herbs and spices, rolling tightly, placing in a baking dish, covering with sauce, and baking until tender., Seasoning tips include adding a pinch of cayenne pepper for heat, fresh parsley or dill after baking for brightness, or a splash of soy sauce or balsamic vinegar for umami and tang., Baked cabbage pairs well with roasted chicken, pork chops, grilled fish, grains like quinoa or rice, and can also be used in salads, wraps, sandwiches, or as a garnish., Store cooled baked cabbage in airtight containers in the refrigerator for up to five days, or freeze for up to two months., Reheat in a 350°F (175°C) oven for 10-15 minutes covered with foil for moisture or microwave covered with a damp paper towel in short bursts.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 wedge (approximate)
  • Calories: Approximately 120 kcal per serving (without Parmesan)
  • Fat: 9 g per serving
  • Carbohydrates: 7 g per serving
  • Protein: 3 g per serving