This utterly delicious, elegant vegetable side dish of Parmesan Roasted Cabbage Wedges came about from cleaning out our refrigerator. The result is a dish suited for your finest dinner party!
Cabbage is such a humble vegetable. The price often tops out at perhaps 50 to 60 cents per pound. It generally makes a splashy appearance in the produce department around St. Patrick’s Day calling out to you to make corned beef and cabbage and then settles back in as an often unnoticed, “pick me, pick me!” type of vegetable the rest of the year.
I love cabbage and it’s nice to have it around, but a large head can go A LONG WAY. We had a half head left from a potato and cabbage soup extravaganza from my mother-in-law’s recent visit. (BTW, she makes the BEST creamy, slightly spicy potato cabbage soup!) The soup fed the three of us for a week and fed the freezer for a future soup dinner for hubby and me.
Who doesn’t love being able to repurpose food and pull it back from the compost pile brink? A trim here and there of this forlorn cabbage and the removal of one or two leaves revealed a vegetable that was eager to be desired and used once again.
I cut the half head into four wedges, brushed with melted butter, then dredged the cut side in Parmesan cheese. I placed it onto a baking sheet lined with non-stick aluminum foil then baked for 30 minutes, turning halfway through. Some of the Parmesan cheese melted away but the end result was light with a delicate crust around the edges and a lovely, nutty flavor with just the right amount of “cheesiness.”
The butter browned slightly and made the perfect light sauce to drizzle back over the cabbage. I added some shaved Parmesan and MWAAHHHHHH! An often unnoticed, “pick me, pick me” type of vegetable elevated to rock star status!
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
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Here's an easy and elegant way to transform a humble vegetable to rock star status! Parmesan Roasted Cabbage Wedges are easy and elegant!
- Non-stick cooking spray
- 1/2 medium head of green cabbage, cut into 4 wedges
- 4 tablespoons unsalted butter, melted
- salt and freshly ground black pepper, to taste
- 2 cups freshly grated Parmesan cheese plus more shaved into "shards" for garnish.
Preheat oven to 375 degrees. Line a baking sheet with non-stick aluminum foil. Spray with cooking spray.
Season butter with salt and black pepper to taste. Brush over cut side of cabbage wedges. Dredge the cut side of each cabbage wedge into the Parmesan cheese and place on the prepared baking sheet.
Bake for 20 minutes. Carefully flip and bake 10-15 minutes more. Drizzle any browned butter on the pan back over the cabbage. Top with additional shaved Parmesan cheese. Serve immediately.