Crispy Cabbage Parmesan Wedges
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Keto, Low-Carb, Mediterranean
Ingredients
Scale
- 1 medium head of green cabbage
- 3 tablespoons extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent the cheese from sticking to the pan.
- Remove any damaged outer leaves from the cabbage. Cut the head in half through the core, then cut each half into 4 equal wedges. It is important to keep a piece of the core attached to each wedge so the leaves stay together during roasting.
- Place the wedges on the prepared baking sheet. Brush both sides of each wedge generously with olive oil. In a small bowl, mix the garlic powder, paprika, salt, and pepper. Sprinkle the spice blend evenly over both sides of the cabbage.
- Sprinkle the grated Parmesan cheese over the top of each wedge. Press the cheese down slightly with your fingers or a spoon so it adheres to the oil and spices.
- Slide the baking sheet into the oven and roast for 20 to 25 minutes. The cabbage is done when the edges are dark brown and crispy, and the centers are tender when pierced with a knife. For extra crispiness, you can broil them for the last 2 minutes.