Baked Cabbage with Garlic and Parmesan

Why This Recipe is a Keeper!

When cabbage is baked or roasted, it takes on a mild, sweet, earthy flavor. Because of that, it’s excellent at absorbing and taking on the flavors of the other ingredients in a recipe.

That earthy sweetness of cooked cabbage shines in this Baked Cabbage recipe, which pairs perfectly with the complex flavor of freshly grated Parmesan cheese, garlic, and the richness of butter. A delicate, crispy crust forms on the edges of the cabbage wedges, contrasting the buttery, tender baked cabbage.

The garlic butter in this baked cabbage recipe lightly browns, adding flavor depth. You don’t want to waste a drop! It’s excellent spooned over the top of the wedges when serving.

While intensely flavorful, this simple recipe comes together quickly in just one baking dish. Using minimal ingredients, humble cabbage is transformed into an elegant side dish. This cabbage wedge recipe calls for half a head of green cabbage, making it the ideal way to use any leftover cabbage in the fridge. 

This Baked Cabbage recipe is:

• Simple! This recipe uses minimal ingredients.
• Delicious! Garlic butter and parmesan cheese infuse the cabbage with tons of flavor! 
• Easy! Comes together in just one baking dish.
• Thrifty! The perfect way to use a half-head of leftover cabbage!
• Low-carb!

How to Make Baked Cabbage with Garlic and Parmesan:

Recipe Ingredients:

Here’s everything you’ll need to make this cabbage wedge recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Cabbage: This baked cabbage recipe uses green cabbage. Savoy cabbage, which is more expensive than green cabbage, can also be used. Savoy cabbage is milder in flavor and has a “ruffled” texture. Red cabbage will also work.
• Garlic: I highly recommend using fresh garlic, which has better flavor than anything from a jar.
• Butter: I prefer to use unsalted butter in my recipes so I can more easily adjust the amount of salt.
• Parmesan Cheese: I used freshly grated domestic Parmesan cheese. Parmigiano-Reggiano is only produced in Parma, Italy, and it’s much more expensive than domestic Parmesan but the flavor is richer. Asiago or Romano cheese can also be used.

• Gather and prep all the ingredients.
• Preheat oven to 375 degrees.
• Spray a baking dish with cooking spray.
• Season the melted butter with salt and black pepper to taste and add the garlic.
• Place the cabbage wedges in the baking dish.
• Brush half the garlic butter over the top side of the cabbage wedges. Press half the Parmesan cheese onto the cabbage wedges.

• Carefully flip the wedges, holding the cheese onto each wedge as much as possible.
• Brush the wedges again with the remaining garlic butter, then press the remaining cheese onto the wedges.
• MAKE AHEAD: Can be prepped ahead to this point.

• Bake for 35 to 40 minutes or until the cheese is melted and the edges of the cabbage are lightly browned and crispy.
• Done! A lovely, buttery, easy cabbage side dish you’ll put on repeat!

• The cabbage can also be cut into “steaks” for a different look.
• Keep the core in each wedge to help hold each wedge together. If it’s too tough, you can always remove it later.
• If your cabbage is large, cut it into six wedges.
• If you don’t mind the added carbs, a topping of crispy breadcrumbs such as panko or butter cracker crumbs adds a nice touch. To keep it low-carb, use ground pork rinds.

Serve Baked Cabbage Wedges with:

• Italian Pot Roast
• Four-Cheese Eggplant Rollatini
• Italian Meatloaf
• Braised Pork Loin Roast in Dijon Mustard Sauce

More great cabbage recipes you’ll love!

• Fried Cabbage with Bacon
• Roasted Red Cabbage Steaks Recipe
• Cider Vinegar Braised Cabbage Wedges
• Stewed Cabbage Recipe

Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.