Baked Cabbage with Garlic and Parmesan

4.37 from 41 votes
45 minutes
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This Baked Cabbage recipe is a unique and easy vegetable side dish even cabbage skeptics will love! Baking cabbage brings out its earthy sweetness, and nutty Parmesan cheese and garlic infuse it with savory flavor. Serve with Italian Stuffed Peppers, Stuffed Zucchini, or Chicken Pot Pie!

Baked Garlic Parmesan Cabbage Wedges in white baking dish with serving fork.

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.
  • The perfect way to use a half-head of leftover cabbage!
  • Low-carb!
Baked Garlic Parmesan Cabbage Wedges in white baking dish with serving fork.

How to Make Baked Cabbage with Garlic and Parmesan:

Recipe Ingredients:

Here’s everything you’ll need to make this cabbage wedge recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Baked Garlic Parmesan Cabbage Wedges in glass bowls.

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.

Step-By-Step Instructions:

  • 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.
Four wedges of cabbage in white baking dish being brushed with butter and garlic.
  • 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.
Four wedges of cabbage in white rectangular baking dish sprinkled with Parmesan cheese.
  • Bake for 35 to 40 minutes or until the cheese is melted and the edges of the cabbage are lightly browned and crispy.
Baked Garlic Parmesan Cabbage Wedges in white rectangular baking dish with serving fork and green striped towel.
  • Done! A lovely, buttery, easy cabbage side dish you’ll put on repeat!

Chef Tips and Tricks:

  • 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.
Three wedges of Baked Garlic Parmesan Cabbage Wedges.

Frequently Asked Questions:

What is the difference between roasting and baking?

Roasting is generally employed when cooking meat, fish, poultry, or vegetables and is typically done at a higher heat than baking–usually over 400 degrees. Baking (375 degrees and under) is generally reserved for pastries, desserts, bread, casseroles, and pasta dishes. However, the terms are used interchangeably because dishes can be “slow-roasted,” meaning they’re cooked at a low temperature for an extended period.

Do baked cabbage wedges reheat well?

Yes! Because it’s baked rather than roasted (higher temperature), this easy baked cabbage recipe reheats well in the oven.

Can Baked Cabbage Wedges be made ahead of time?

Yes, but I suggest only prepping it to the point of baking. Let it sit at room temperature while the oven preheats, then bake it as directed.

Four wedges of Baked Garlic Parmesan Cabbage Wedges in baking dish with serving fork garnished with fresh chopped parsley.

Storage:

  • Store leftovers in the fridge for 3 to 5 days. Reheat in the oven at 350 degrees.

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Three wedges of Baked Cabbage with Garlic and Parmesan.

Baked Cabbage with Garlic and Parmesan

4.37 from 41 votes

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By: Carol | From A Chef’s Kitchen
This Baked Cabbage recipe is a unique and easy vegetable side dish. Roasting cabbage brings out its earthy sweetness, and nutty Parmesan cheese and garlic infuse it with savory flavor.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dishes – Vegetables
Cuisine Italian
Servings 4
Calories 182 kcal

Ingredients
  

  • Cooking spray
  • 1/2 small to medium head green cabbage - cut into 4 wedges
  • 4 tablespoons unsalted butter - melted
  • Salt and freshly ground black pepper - to taste
  • 4 cloves garlic - minced
  • 1/2 cup freshly grated Parmesan cheese
  • Chopped fresh parsley - optional, for garnish

Instructions
 

  • 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.
  • Bake for 40-45 minutes or until the cheese is melted and the edges of the cabbage are lightly browned and crispy. Tent with foil if necessary to if getting too brown.

Notes

MAKE AHEAD:  I suggest prepping it to the point of baking. Let it sit at room temperature while the oven preheats, then bake it as directed.
  • 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.

Nutrition

Serving: 1wedge | Calories: 182kcal | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 311mg | Potassium: 220mg | Fiber: 3g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 42mg | Calcium: 202mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




21 Comments

  1. 3 stars
    I followed the instructions to the T. I think it was tough, it should have cooked longer but then it would have been dried out. If I was to make it again, which I probably won’t, I would cover it and cook it for 20 mins longer.

    1. Hi, Linda, Thanks so much for your feedback and sorry this didn’t work for you. Hmmm. Should not be tough–just a little crunchy? Was your cabbage large which made for larger wedges? This is a revamp of an old recipe that has 35 or so 4 and 5-star ratings but I did look at some other parmesan cabbage wedge recipes and they’re all pretty much in line with mine. Most have shorter cooking times at higher temperatures while mine has a lower temperature for longer to keep the cheese from burning. Thanks again and I appreciate your taking the time to come back and comment.

    1. Hi, Amanda, Thanks so much for your question. Yes, I think it will work fine. Just hope you’re not talking about the stuff in the green can. 🙂 I find pre-shredded cheese actually works better in a lot of cases because it has things like potato starch which helps to make things more crispy. Thanks again and hope you enjoy!

  2. 5 stars
    Made it, loved it. Hubby said “add to future dinners”. Easy clean up when cooked on foil. Plan to make again soon.

  3. Making this tonight. Trying to find easy and delicious sides that are not potato or pasta. I love them both but they seem to only love my hips. Will post taste review soon. 😁

  4. Hi, Ed, If you never want to be bothered by ads ever again on any website, simply install an ad blocker on your browser. I have put in the time to provide a free recipe that’s actually quite popular. The few cents I make from the ads goes toward keeping up this website and eventually I make the money back to pay for the groceries for the free recipes I provide. Have a great day!

    1. Hi, Jacqui, Thanks so much and so glad you enjoyed! I’ve got another great cabbage recipe you may enjoy. It’s the Roasted Cabbage Steaks with Mustard Vinaigrette. Thanks again and please stay in touch!

  5. Should this be steamed a little first? I cut the half in to 3’s, not 4’s. Could that be the reason why it came out a little crunchy? The leaves on the bottom were softer. I did keep it in just a little longer. Love cabbage! Please help lol 😂

  6. Novice cook – and I’m confused! Do I butter and dredge both cut sides of each wedge? Or only 1 side? If only 1 side, which side do I place down on the roasting pan?
    Thanks!

    1. Hi, Josie, Thanks for your question! Okay, I see where it might be confusing and I’ll clarify the recipe. Brush both sides of the cabbage wedge with butter then dredge in the cheese. You’ll then flip them after they’ve baked a bit. Thanks again and please don’t hesitate to ever ask a question. Hope you enjoy!