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Parmesan Roasted Cabbage Wedges

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4.38 from 37 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.

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!

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More great cabbage recipes you’ll love:

Parmesan Roasted Cabbage Wedges

4.38 from 37 votes

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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!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dishes – Vegetables
Cuisine Italian
Servings 4
Calories 325 kcal


  • Cooking spray
  • 1/2 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


  • 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.



Can also be cut into “steaks.”


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.

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Recipe Rating


    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!

  1. 5 stars
    Made it, loved it. Hubby said “add to future dinners”. Easy clean up when cooked on foil. Plan to make again soon.

  2. 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. 😁

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

    1. 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!

  4. 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 😂

  5. 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?

    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!