Cabbage has never tasted so good! These Creamy Parmesan Roasted Cabbage Wedges are beautifully caramelized, tender and smothered in a luscious Parmesan cream sauce. A sprinkle of toasted walnuts adds just the right amount of crunch, making this vegetarian side dish a standout.
Why You Should Make These Parmesan Roasted Cabbage Wedges
- Deliciously Creamy and Satisfying – The Parmesan cream sauce is rich and velvety, coating each roasted cabbage wedge for a luxurious bite.
- Perfectly Roasted with a Crunch – Searing the cabbage before roasting enhances its flavor, and the toasted walnuts add the perfect crunchy texture to this vegetarian dish.
- Simple Yet Elegant – This cabbage recipe is easy enough to prepare for a weeknight meal, and impressive enough for guests.
- Versatile and Pairable – These roasted cabbage wedges pair beautifully with roasted meats, seafood, or even served as a vegetarian main dish.
Ingredients
- Green cabbage: Easily substitute with Savoy cabbage or Napa cabbage for a slightly different texture and flavor.
- Olive oil: Can be replaced with avocado oil or melted butter for a richer taste.
- Walnuts: Swap with toasted almonds, pecans, or sunflower seeds for a nut-free option.
- Shallot: Substitute with a small yellow onion or a few green onions.
- Heavy whipping cream: Use half-and-half or full-fat coconut milk for a dairy-free alternative.
- Parmesan cheese: Swap with Pecorino Romano or Gruyère for a slightly different, but equally delicious flavor.
- Crushed Red Pepper Flakes: Adjust to your liking.
How to Make Creamy Parmesan Roasted Cabbage Wedges
- Cut the cabbage into wedges. 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 flour. Cook off the raw flour taste 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.
How to Serve and Store Leftovers
Serve these Creamy Parmesan Roasted Cabbage Wedges alone as a vegetarian main dish, or alongside:
- Roasted, Juicy Air Fryer Chicken Breasts or Whole Air Fryer Chicken
- Steak, Pork Chops or Air Fryer Baby Back Ribs
- Baked or Air Fryer Salmon
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals.
More Cabbage Recipes to Love
- Baked Cabbage Parmesan
- Fried Cabbage and Kielbasa with Roasted Potatoes
- Spicy Cabbage and Rice Soup
- Cabbage Rolls
Creamy Parmesan Roasted Cabbage Wedges
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
These Creamy Parmesan Roasted Cabbage Wedges are beautifully caramelized, tender and smothered in a luscious Parmesan cream sauce.
Ingredients
- 1 medium green cabbage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup chopped walnuts, toasted
Parmesan Cream Sauce
- 2 tablespoons butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 1 1/2 tablespoons flour
- 1 3/4 cups heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese, plus more for topping
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
- Use a sharp knife to cut the cabbage in half and into wedges.
- Be sure to leave a fair amount of the core on each cabbage wedge to ensure the leaves stay intact when searing/roasting.
- Sear the cabbage wedges in batches, if needed.
- This recipe will make enough for 6-8 cabbage wedges.
- Keep a close eye on the walnuts as they are toasting. The nuts can burn, quickly and easily.
- Once the sauce is thickened, slowly whisk in the Parmesan cheese. Just a little at a time until the sauce coats the back of the spoon.
- Adjust for salt after the incorporation of the cheese.
- Broil for just about 2-3 minutes to brown the cheese.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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