Crispy Parmesan Roasted Cabbage Wedges
Thick green cabbage wedges roasted until the edges turn lacy and caramelized, then topped with melty Parmesan, lemon and black pepper. An easy, cheap side for roast chicken or pork.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Keep the core intact when you cut, or the wedges will fall apart. A very hot pan is what gives the cabbage crisp, browned edges instead of steaming it.
Method
-
Heat the oven to 450°F (230°C) with a large rimmed baking sheet inside.
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Trim the cabbage and remove any limp outer leaves. Cut it through the core into 8 wedges, keeping the core attached so the leaves hold together.
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Brush all cut sides with the olive oil, then sprinkle with the salt, pepper and paprika.
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Lay the wedges flat on the hot baking sheet and roast for , until the undersides are deeply browned.
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Flip the wedges, sprinkle the Parmesan over the tops and roast for more, until the cheese is golden and the edges are crisp.
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Drizzle with the melted butter and lemon juice, scatter with parsley and serve with lemon wedges.
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