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    Home » Recipes » Side Dishes - Vegetables

    By Carol Published: Apr 24, 2016 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Parmesan Roasted Cabbage Wedges

    Jump to Recipe
    4.38 from 35 votes
    45 minutes

    Parmesan Roasted Cabbage Wedges elevates humble cabbage to rock-star status!  It's a dish suited for your finest dinner party and it's so easy to make!  Try it on the side with Chicken Milanese or Mediterranean Chicken!

    Photo of Parmesan Roasted Cabbage Wedges on white serving platter on white background with serving fork.

    Cabbage is such a humble vegetable.

    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 will settle back in as an often unnoticed, "pick me, pick me!" type of vegetable the rest of the year.  At most, the price tops out at perhaps 50 to 60 cents per pound.

    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.

    This Creamy Potato, Kielbasa and Kale Soup is pretty much her delicious soup!  Simply leave out the kielbasa and sub the kale out for cabbage.

    Close-up photo of a head of green cabbage.

    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.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • How to make Parmesan Roasted Cabbage Wedges:
    • More great cabbage recipes you'll love:
    • Parmesan Roasted Cabbage Wedges
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • VIDEO
      • Notes
      • Nutrition

    How to make Parmesan Roasted Cabbage Wedges:

    • Cut the half-head into four wedges.
    • Brushed with melted butter, then coat the cut sides in Parmesan cheese.
    • Place on a baking sheet lined with non-stick aluminum foil.
    • Bake 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 browns slightly and makes the perfect light sauce to drizzle back over the cabbage.
    • Add some shaved Parmesan and MWAAHHHHHH!  An often unnoticed, "pick me, pick me" type of vegetable elevated to rock star status!
    Photo of Parmesan Roasted Cabbage Wedges on white platter with serving fork in the background.

    Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

    Pinterest pin for Parmesan Roasted Cabbage Wedges.

    More great cabbage recipes you'll love:

    • Roasted Cabbage Steaks with Mustard Vinaigrette
    • Duck Fat Roasted Cabbage Sprouts
    • Spicy Italian Stuffed Cabbage Rolls
    • Russian Cabbage Soup (Shchi)
    • Spicy Asian Pork Cabbage Rolls
    • Country-Style Potato Cabbage Casserole with Cheddar and Bacon
    • Cider Vinegar Braised Cabbage Wedges
    • Roasted Red Cabbage Steaks with Balsamic Vinaigrette and Goat Cheese
    • Fried Cabbage with Bacon

    Parmesan Roasted Cabbage Wedges

    4.38 from 35 votes
    By: Carol | From A Chef's Kitchen
    Parmesan Roasted Cabbage Wedges elevates humble cabbage to rock star status!  It's is a dish suited for your finest dinner party and it's so easy to make!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Side Dishes - Vegetables
    Cuisine Italian
    Servings 4
    Calories 325 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan
    • Cheese/Box Grater

    Ingredients
      

    • Cooking spray
    • ½ medium head 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

    Instructions
     

    • Preheat oven to 375 degrees.
    • Line a baking sheet with non-stick aluminum foil. Spray with cooking spray.
    • Season melted butter with salt and black pepper to taste.
    • Brush butter over the cut side of cabbage wedges.
    • Coat both of the cut sides of each cabbage wedge with 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 back over the cabbage. Top with additional shaved Parmesan cheese. Serve immediately.

    VIDEO

    Notes

    Can also be cut into "steaks."

    Nutrition

    Serving: 1wedge | Calories: 325kcal | Carbohydrates: 8g | Protein: 19g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 921mg | Potassium: 242mg | Fiber: 3g | Sugar: 4g | Vitamin A: 852IU | Vitamin C: 42mg | Calcium: 641mg | 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

    • Fried Cabbage with Bacon
    • Roasted Curry Cauliflower Wedges with Cilantro Chutney
    • Instant Pot Artichokes (With Garlic Butter)
    • Roasted Onions (Muffin Pan Method)
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    Categories: Side Dishes - Vegetables

    Reader Interactions

    Comments

    1. Amanda Johnson says

      January 11, 2021 at 5:13 pm

      Will it come out alright with Parmesan cheese from the container instead of fresh?

      Reply
      • Carol says

        January 12, 2021 at 7:13 am

        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!

        Reply
    2. FD says

      October 28, 2019 at 1:45 pm

      I may have missed it......
      What temperature should the cabbage be baked at?

      Reply
      • Carol says

        October 28, 2019 at 3:09 pm

        Hi, FD, That's okay if you did! It's 375 degrees; it's the first line in the instructions. Thanks again and hope you enjoy!

        Reply
    3. Patti Spencer says

      July 02, 2019 at 6:19 pm

      How about giving us the recipe for the potato and cabbage soup?

      Reply
      • Carol says

        July 02, 2019 at 7:25 pm

        Hi, Patti, Thanks so much! This recipe for Creamy Potato, Kielbasa and Kale Soup is pretty much the potato and cabbage soup recipe I mentioned in this post. Here you go! https://www.fromachefskitchen.com/creamy-potato-kielbasa-kale-soup/ Just sub the kale for cabbage, leave out the kielbasa and you're on your way! Thanks so much and hope you enjoy!

        Reply
    4. Carmen Brown says

      May 23, 2019 at 12:54 pm

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

      Reply
      • Carol says

        May 24, 2019 at 7:19 am

        Thanks, Carmen! So glad you enjoyed! Love when the hubby gets on board, too! Thanks again!

        Reply
    5. Carmen Brown says

      May 16, 2019 at 5:37 pm

      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. 😁

      Reply
      • Carol says

        May 17, 2019 at 9:12 am

        Hi, Carmen, Thanks so much and hope you enjoyed!

        Reply
    6. Ed says

      May 02, 2019 at 4:02 pm

      Wanted to try this but the ads keep getting in the way. They're obnoxious. Sorry on to next website.

      Reply
      • Carol says

        May 02, 2019 at 6:03 pm

        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!

        Reply
    7. Jacqui says

      October 01, 2018 at 5:22 am

      4 stars
      This was fantastic! Served with roasted Pork, soooo delicious, definitely making again. Thank you

      Reply
      • Carol says

        October 02, 2018 at 8:31 am

        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!

        Reply
    8. Caroline says

      September 06, 2018 at 11:23 am

      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 😂

      Reply
      • Carol says

        September 07, 2018 at 6:29 am

        Hi, Caroline, Thanks so much for your question. Yes, I would think that cutting only into thirds would cause it to be undercooked. Also, all ovens will vary. With mine, it matters greatly which rack I put things on. Hope you'll give it another try! Also, do give this recipe a try if you're a cabbage lover: https://www.fromachefskitchen.com/roasted-cabbage-steaks-mustard-vinaigrette/ It's REALLY good! Thanks again!

        Reply
    9. Josie says

      May 21, 2018 at 5:37 pm

      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!

      Reply
      • Carol says

        May 22, 2018 at 6:41 am

        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!

        Reply
    10. donna mcauliffe says

      November 21, 2016 at 11:24 am

      terrific ideas! will make for TG dinner.donna.mcauliffe1@gmail.com

      Reply
    11. Juventa says

      April 27, 2016 at 4:53 pm

      I love cabbage. This looks awesome! Thanks for sharing:)

      Reply

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