The Magic of a Simple Cabbage
Let’s talk about cabbage. It is so humble. It sits quietly in the produce aisle. But oh, the magic it can do. When you roast it, something wonderful happens. The edges get sweet and golden. I call that caramelized cabbage. It tastes like a secret treat.
This recipe turns that plain veggie into a star. We roast cabbage wedges until they are tender. Then we add a rich, cheesy sauce. It becomes a vegetarian side dish that feels fancy. It is perfect for a weeknight dinner side. But it is special enough for guests too.
My Favorite Kitchen Tool
I love my cast iron pan. It is my kitchen workhorse. For these roasted cabbage wedges, it is perfect. You sear the cabbage right in the pan first. This gives it a beautiful, deep color. That color means big flavor. *Fun fact: A well-loved cast iron pan gets better with time. It makes food taste even better!*
Using cast iron for cabbage is my little trick. It makes the wedges crispy on the outside. The inside stays soft and sweet. This matters because texture makes food fun to eat. A little crunch here, a little softness there. It is a simple joy.
The Creamy Dreamy Sauce
Now, for the best part. The Parmesan cream sauce. It sounds fancy, but it is easy. You cook some shallot and garlic in butter. Doesn’t that smell amazing? Then you add cream and lots of cheese. It becomes a smooth, cozy blanket for the cabbage.
This sauce is what makes the dish. It turns simple roasted cabbage into a creamy cabbage recipe. The nutmeg and paprika in it are my secret. They add a warm, happy feeling. What is your favorite sauce to make at home? I would love to know.
A Little Story and a Big Lesson
I once served this to my grandson. He looked at the cabbage and frowned. He said, “Grandma, that’s just cabbage.” I told him to try one bite. He did. Then he ate two whole wedges! I still laugh at that. It taught me a good lesson.
This matters. How we cook can change how we feel about food. An easy cabbage recipe like this can make anyone love veggies. It is about making healthy cabbage recipes that are also full of joy. Food should make you smile.
Your Turn in the Kitchen
Are you ready to try? Learning how to roast cabbage is a great skill. It works with so many meals. You can change the herbs in the sauce. You can skip the walnuts if you want. Cooking is about making it yours.
Will you use a cast iron pan or a baking sheet? Tell me how it goes. And what is your “humble” veggie that you love to dress up? Sharing our kitchen stories is the best part. Now, go make those Creamy Parmesan Roasted Cabbage Wedges. I know you will do great.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 medium | |
| Salt | 1 teaspoon | |
| Black pepper | 1 teaspoon | For seasoning cabbage |
| Olive oil | 2 tablespoons | For searing |
| Walnuts, chopped | 1/3 cup | Toasted, for garnish |
| Parmesan Cream Sauce | ||
| Butter | 2 tablespoons | |
| Shallot | 1 small | Minced |
| Garlic | 2 cloves | Minced |
| Nutmeg | 1/2 teaspoon | |
| Black pepper | 1/2 teaspoon | For the sauce |
| Paprika | 1 teaspoon | |
| Crushed red pepper | 1/2 teaspoon | |
| Flour | 1 1/2 tablespoons | |
| Heavy whipping cream | 1 3/4 cups | |
| Parmesan cheese, grated | 3/4 cup | Freshly grated, plus more for topping |
Instructions
Step 1: First, let’s prep our cabbage. Cut it into thick wedges. Keep the core on each piece. This holds your roasted cabbage wedges together. I learned that the hard way once!
Step 2: Now, heat oil in a cast iron pan. Sear each wedge until golden. This gives us lovely caramelized cabbage. Doesn’t that smell amazing? Then we bake them until tender.
Step 3: Time for the magic Parmesan cream sauce! Melt butter and cook shallots. Add spices like nutmeg and paprika. (Always toast your spices in the butter first for more flavor.) Whisk in cream and cheese until smooth.
Step 4: Spoon that creamy sauce over your baked wedges. Add extra cheese on top. Broil it until bubbly and golden. What’s your favorite vegetarian side dish? Share below!
Step 5: Finally, sprinkle with toasted walnuts. Serve your Creamy Parmesan Roasted Cabbage Wedges right away. I still laugh at how something so simple becomes so special. This easy cabbage recipe is a weeknight dinner side hero.
Creative Twists
Swap walnuts for crispy breadcrumbs.
Add a squeeze of lemon over the top.
Mix a little mustard into the cream sauce.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These creamy cabbage recipe wedges are a dream next to roasted chicken. They also shine as the star of a vegetarian plate. Try them with a simple tomato salad on the side. The cool tomatoes are perfect with the rich sauce. Which would you choose tonight?
Keeping Your Cabbage Cozy: Storage & Reheating Tips
Let’s talk about leftovers. They are a gift to your future self. Store any extra cabbage wedges in the fridge. Just pop them in an airtight container. They will stay good for about three days.
You can freeze them too. I wrap each wedge tightly in foil first. Then I place them all in a freezer bag. This stops freezer burn. My first time, I just tossed them in a bowl. They got soggy and sad. Now I know better!
To reheat, use your oven. Warm them at 350°F until hot. This keeps them from getting mushy. The microwave can make the cabbage soft. Batch cooking this recipe is a smart move. It saves so much time on a busy night. Have you ever tried storing it this way? Share below!
Little Kitchen Fixes for Big Flavor
We all run into small problems while cooking. Do not worry. Here are easy fixes. First, if your sauce is too thin, let it simmer longer. A little extra heat thickens it right up.
Second, watch those walnuts. They burn fast. I remember when I burned my first batch. I was so disappointed. Now I toast them on low heat. I stir them the whole time.
Third, make sure your cabbage wedges have the core. It holds them together. Without it, they fall apart in the pan. Fixing these small things matters. It makes you a more confident cook. It also makes your food taste its very best. Which of these problems have you run into before?
Your Quick Questions, Answered
What to serve with roasted cabbage wedges?
These creamy cabbage wedges are a perfect vegetarian side dish. They go beautifully with simple roasted chicken or pork chops. For a meatless meal, try them with a hearty lentil soup. The rich Parmesan cream sauce makes them special enough for Sunday dinner but easy enough for any weeknight.
How long to roast cabbage wedges at 400?
After you sear them, roast the cabbage for about 25 minutes. The oven should be at 400°F. You will know they are done when a fork slides in easily. The edges will be beautifully caramelized. This is the key to the best flavor in this easy cabbage recipe.
Can you roast cabbage ahead of time?
Yes, you can roast cabbage ahead of time. It is a great time-saver. Follow all the steps to roast the wedges. Let them cool completely after baking. Then store them in the fridge. When ready to eat, reheat in the oven and add the warm Parmesan cream sauce. This keeps the texture perfect.
What are the best seasonings for roasted cabbage?
This recipe uses a wonderful blend. Salt and pepper are essential. The sauce has garlic, shallot, nutmeg, and paprika. *Fun fact: nutmeg adds a warm, cozy flavor that pairs magically with cabbage.* For a simpler version, just use olive oil, salt, pepper, and garlic powder before roasting. It will still be delicious.
How do you cut cabbage into wedges for roasting?
First, cut the whole cabbage in half through the core. Place each half cut-side down. Then, cut each half into 3 or 4 wedges. The core piece must stay attached to each wedge. This is the most important step for how to roast cabbage. It keeps your wedge together while it cooks.
Is roasted cabbage keto-friendly?
Yes, cabbage itself is very keto-friendly. This specific creamy cabbage recipe uses heavy cream and Parmesan. These are great for a keto diet. Just be mindful of the flour in the sauce. You can use a keto-friendly thickener instead. It makes a wonderful, satisfying side for a low-carb lifestyle.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe as much as I do. There is something so comforting about a warm, creamy vegetable dish. It turns simple cabbage into something special. I would love to hear about your cooking adventure.
Tell me all about it in the comments. Did your family enjoy it? Did you add your own twist? Sharing our stories is the best part. Have you tried this recipe? I am always here cheering you on in your kitchen.
Happy cooking!
—Danielle Monroe.
Parmesan Roasted Cabbage Wedges
Description
Creamy Parmesan Roasted Cabbage Wedges
Ingredients
Parmesan Cream Sauce:
Instructions
- Remove the outer leaves from the cabbage and trim just a little from the bottom core. Slice the cabbage down the middle, then cut each half into 3-4 wedges, making sure each wedge has a portion of the core to keep it intact.
- Season the cabbage wedges with salt and black pepper.
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a cast iron pan over medium-high heat. Sear the cabbage wedges on both sides, until golden brown. Work in batches, if necessary.
- Transfer the seared cabbage wedges to a deep baking sheet or large casserole dish. Bake for 25 minutes, or until tender.
- While the cabbage is roasting, toast the walnuts in a dry pan over medium heat, stirring frequently. Set aside.
- In a separate pan, melt the butter over medium heat. Add the minced shallots and garlic, along with black pepper, nutmeg, paprika, and crushed red pepper. Sauté for a few minutes until fragrant.
- Sprinkle with the flour and allow the raw flour taste to cook off for a few minutes.
- Pour in the heavy whipping cream, and simmer until slightly thickened.
- Gradually whisk in the Parmesan cheese until smooth and creamy.
- Once the cabbage is tender, remove from the oven and spoon the Parmesan cream sauce over each wedge.
- Sprinkle with additional grated Parmesan and place under the broiler for a few minutes until golden brown.
- Garnish with toasted walnuts and serve immediately.
- ENJOY!
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich. Ensure the cabbage wedges have part of the core to hold them together during cooking.