Roasted Cabbage with Parmesan

Poor cabbage. It gets such a bad rap. It’s been around for three thousand years and still isn’t front of mind in the vegetable world. Most of us have only eaten it raw in a coleslaw.

Maybe we overcook it. Maybe the recipes seem too laborious (I’m looking at you, cabbage rolls). Any veggie, in my opinion, should be simple to cook and not time-consuming. Roasting is exactly that, and it’s sure to tickle your taste buds! Choose a tight, compact head that feels heavy for its size. I cut mine into wedges about one inch thick. Anything bigger adds to the roasting time. Want more ideas? Try cabbage in soup or see the many other ways to enjoy it.

The Culinary Chase

Roasted Cabbage with Parmesan

Think you don’t like cabbage? Try it roasted. One-inch wedges get a drizzle of olive oil and a generous layer of Parmesan, then finish golden under the broiler.

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Prep Time 5 minutes mins

Cook Time 32 minutes mins

Course: Side Dish

Ingredients Method Notes

Ingredients

  

• 1/2 cabbage
• 2 tbsp olive oil
• fine sea salt
• freshly ground black pepper
• 1/2 cup Parmesan cheese Add more if you like

Method

 

1. Preheat oven to 375f (190c).
2. Cut cabbage into one-inch wedges and place on a baking sheet.  Drizzle olive oil over each slice.  Scatter grated cheese and top with sea salt and freshly ground black pepper.  Roast in the oven for 30 minutes or until the cabbage is al dente.
3. To achieve a golden brown top, turn the broiler on and cook for another one to two minutes.

The Culinary Chase’s Note

You can also slice the cabbage into one-inch rings. Next time, try wrapping each slice in bacon. Enjoy!