Crispy Oven-Roasted Cabbage Wedges Recipe
Get the recipe for crispy oven-roasted cabbage wedges with a flavorful walnut, parmesan & balsamic salsa. An easy, delicious side dish!
Ingredients
- 1 medium green cabbage (about 2 lbs)
- 3 tbsp olive oil divided
- 0.75 tsp sea salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 cup walnuts finely chopped
- 0.25 cup grated Parmesan cheese
- 2 tbsp balsamic vinegar
- 1 clove garlic minced
- 2 tbsp fresh parsley chopped, or basil
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Prepare the cabbage: Remove any loose outer leaves from the cabbage. Place the cabbage on a cutting board with the stem side down. Cut the cabbage in half through the core, then cut each half into 4-5 wedges, ensuring a bit of the core remains in each wedge to hold the leaves together during roasting. If wedges are very thick, you can cut them thinner.
- In a large mixing bowl, toss the cabbage wedges with 2 tablespoons of olive oil, sea salt, black pepper, and garlic powder until evenly coated. Arrange the cabbage wedges in a single layer on the prepared baking sheet, making sure not to overcrowd the pan. If necessary, use two baking sheets.
- Roast for 25-35 minutes, flipping the wedges halfway through, until the edges are tender and caramelized, and some of the leaves are crispy and browned.
- While the cabbage roasts, prepare the walnut, Parmesan & balsamic salsa. In a small mixing bowl, combine the finely chopped walnuts, grated Parmesan cheese, balsamic vinegar, the remaining 1 tablespoon of olive oil, minced garlic, and fresh chopped parsley (or basil). Stir well until all ingredients are thoroughly combined.
- Once the cabbage is done roasting, remove it from the oven. Arrange the crispy cabbage wedges on a serving platter and generously spoon the walnut, Parmesan & balsamic salsa over the top. Serve immediately and enjoy!
Notes
For extra crispiness, try broiling the cabbage for the last 2-3 minutes, keeping a close eye on it to prevent burning. This recipe also works well with red cabbage, though the cook time might vary slightly. Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days and is great on grilled chicken or fish too!
