Roasted Garlic-Parmesan Cabbage is a simple yet delicious side dish that highlights the natural flavors of cabbage, enhanced with garlic, Parmesan cheese, and a light vinaigrette. The cabbage is roasted until the edges are golden and crispy, while the inside remains tender. This dish pairs perfectly with grilled meats or can be served as a vegetarian main course. With its vibrant color and rich flavor, it's sure to be a hit at your dinner table.
This Roasted Garlic-Parmesan Cabbage is an easy and flavorful side dish that combines tender cabbage with golden, crispy edges. Perfect for pairing with your favorite mains or serving as a stand-alone vegetarian dish.
INGREDIENTS
- Cabbage: ½ large head of red or green cabbage, cut into 8 wedges with the core intact.
- Parmesan Cheese: 6 tablespoons grated, with extra for garnish.
- Garlic: 4 medium cloves, finely minced or grated for a bold garlic flavor.
- Olive Oil: 3 tablespoons extra-virgin olive oil, for roasting and adding richness.
- Rice Vinegar: 3 tablespoons, for a subtle tang.
- Soy Sauce: 1 tablespoon reduced-sodium, to enhance the savory notes.
- Salt: ½ teaspoon, to season the cabbage.
- Crushed Red Pepper Flakes: ¼ teaspoon (optional), for a touch of heat.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 425°F. Cut the cabbage into 8 wedges (about 1 inch wide), keeping the core intact to help hold the wedges together.
- Step 2:
- In a small bowl, combine the grated Parmesan, minced garlic, olive oil, rice vinegar, soy sauce, and salt.
- Step 3:
- Arrange the cabbage wedges, cut-side down, on a large rimmed baking sheet. Brush all sides of the cabbage with the garlic-Parmesan mixture, ensuring each wedge is well-coated.
- Step 4:
- Roast the cabbage for about 20 minutes, or until the edges are golden brown. Flip the wedges and roast for an additional 10 minutes, or until the cabbage is tender and golden.
- Step 5:
- Remove from the oven and garnish with additional Parmesan and crushed red pepper flakes, if desired. Serve warm.
Serving and Storage Tips
- Serve the cabbage hot, straight from the oven, for the best flavor and texture.
- This dish pairs well with roasted meats, grilled chicken, or as a vegetarian main course.
- Leftover cabbage can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the cabbage in the oven at 350°F for 10-15 minutes until warmed through.
Helpful Notes
- For extra flavor, sprinkle toasted breadcrumbs over the top before serving.
- You can swap rice vinegar for balsamic vinegar to add a more robust flavor.
- This dish can be customized by adding other seasonings like smoked paprika or herbs like rosemary or thyme.
Tips from Well-Known Chefs
- Chef Yotam Ottolenghi recommends roasting vegetables at high temperatures for maximum caramelization and flavor.
- Ina Garten suggests using freshly grated Parmesan for a richer, more intense flavor.
- Rachael Ray recommends brushing extra olive oil on the cabbage for an extra crispy texture.
WHY YOU'LL LOVE THIS RECIPE
- This roasted cabbage is simple to prepare yet packed with flavor.
- It’s a great, healthy side dish for both everyday meals and special occasions.
- The combination of garlic, Parmesan, and crispy roasted edges makes this dish irresistible.
VARIATIONS
- Add bacon bits or pancetta for a richer, heartier version.
- For a dairy-free version, substitute nutritional yeast for the Parmesan cheese.
- Experiment with different vinegars like apple cider or balsamic to change up the flavor profile.