Crispy Parmesan-Crusted Cabbage Wedges

Name: Crispy Parmesan-Crusted Cabbage Wedges
Total time: 40 min
Yield: 4
Ingredients: 85 g shredded Parmesan cheese; 45 ml olive oil; 15 ml dried Italian seasoning blend; 10 ml garlic powder; 4 g kosher salt; 2.5 g paprika; 1 small (900 g) head cabbage, cut into 8 (4 cm) wedges

These roasted cabbage wedges are encased in a crispy, savory Parmesan crust that perfectly complements the sweet caramelization of the vegetable. An easy and delicious vegetable side dish.

40 min

easy

238kcal

calories

15g

carbohydrates

16g

fat

fiber

11g

protein

616mg

sodium

sugar

Side Dish American

Ingredients

85 g shredded Parmesan cheese

45 ml olive oil

15 ml dried Italian seasoning blend

10 ml garlic powder

4 g kosher salt

2.5 g paprika

1 small (900 g) head cabbage, cut into 8 (4 cm) wedges

Directions

Step 1

Preheat the oven to 230°C with racks in the top third and lower third positions. Line 2 large-rimmed baking sheets with parchment paper.

Step 2

In a small bowl, combine the Parmesan cheese, olive oil, Italian seasoning, garlic powder, salt, and paprika, stirring until the cheese is well coated in the oil mixture.

Step 3

Evenly spread the Parmesan mixture on one side of each cabbage wedge (about 30 ml per wedge) and arrange them paste side down on the prepared baking sheets.

Step 4

Bake in the preheated oven until the cabbage is tender-crisp and the Parmesan creates a golden brown crust on the bottom of the cabbage, about 16-18 minutes. Rotate the pans between the top and bottom racks and from front to back halfway through.

Step 5

Remove the cabbage from the oven and let it stand undisturbed for 2 minutes. Use a spatula to release the cabbage wedges from the baking sheets, then turn them over, cheese side up. Bake at 230°C until the cabbage is tender, about 6-8 minutes. Serve hot.