What do you do with a entire huge piece of Cabbage? That’s exactly the question I asked myself whenever I buy a Cabbage. If I still live with my family, that wouldn’t be a problem. I could probably easily used up an entire cabbage in one or two cooking. But leaving alone, an entire Cabbage is just too much to take. So I often ended up using my Cabbage in several dishes, which last for weeks. I use it to make Chopsuey (mix vegetable), Macaroni Soup (Sopas), Sauteed Shredded Cabbage, Cabbage Rolls and where ever I can use it up. My recent addition to these items is this Parmesan Roasted Cabbage Wedges. Simple, easy and delicious. I can easily finish 2 wedges of this in one seating, just like that.
How To Serve This?
- Serve as a side dish to any or your dishes
- Eat it on its own and serve it with bread, and a little drizzle of some balsamic vinegar or a side of Salsa
- Serve it with steamed rice
- Serve it over Asian noodles
My Video Collection:
With all the sweets around me( Hello Holiday season), it is nice to have a day or two or more where I can enjoy my savory dishes. In fact, I really look forward to eating this kind of dish on season like this. I mean I love sweets and all the deliciousness it brings to my life, but savory dishes also have a spot in my heart (more in my tummy).
A Flexible Recipe
One that I love about this dish is it is very easy and simple to make, not to mention very flexible. You can use spices that you like, or omit the ones that you don’t like. You can add more or less cheese (I personally took the MORE route), add more hot spices to add some heat or decrease it to make it subtle, or add more garlic or remove the garlic, use blend of spices like Italian Seasoning and other spices you like. If you want to make it healthier, you can use olive oil instead of butter, or make it half portion olive oil and half portion butter. I personally like how the butter made this taste even better, I guess that is expected as butter normally has that kind of effect in food. But then again, do as you please and make it the way you like it. Use this as a guide, don’t get too attached to the ingredients. It’s like a blank canvass, flavor it the way you like it. Just remember that since there is nothing much that you are doing for this Cabbage than just roasting/baking it, it is very important to season it well for flavor. Unless you want a plain steamed Cabbage, than you can opt for less seasoning and spices. But I encourage you to give this version a try, its really good, promise. The Cabbage was very tender and flavorful. I like the taste of cheese and the slight heat, and the butter taste. Its like a melt in your mouth kind of vegetable.
Let’s check how I made this. Let’s get started.
- 1/2 medium head of green cabbage, cut into 4 wedges
- 4 tbsp unsalted butter, melted
- salt and freshly ground black pepper, to taste
- 1/4 tsp paprika or cayenne pepper
- 1 tbsp chopped fresh parsley or 1/2 tsp dried parsley
- 2 cups freshly grated Parmesan cheese or parmesan flakes (if using flakes, crumble it to small pieces)
- Preheat oven to 375 degrees. Spread 1 tbsp of butter to a cast iron pan or line a baking sheet with non-stick aluminum foil and spray with cooking spray.
- Butter Mixture: In a small bowl, combine melted butter, minced garlic, salt, black pepper, cayenne or paprika. Stir to combine. Brush all sides of cabbage wedges.
- Cheese Mixture: In a small bowl, combine parmesan cheese and chopped parsley, then toss to combine. Alternatively, you can also use dried Italian Seasoning. Roll each cabbage wedge in the cheese mixture and place on the prepared cast iron pan or baking sheet. Sprinkle top with more parmesan cheese and cayenne or paprika and a little bit more of salt to taste.
- Bake for 20 minutes. Carefully flip and sprinkle top with more cheese. Return to the oven and bake 15 minutes or more depending on your texture preference. Sprinkle salt and pepper to taste.
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