Active Time:10 minsTotal Time:40 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:40 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Simply seasonedRoasted Garlic-Parmesan Cabbageis the perfect side dish for chicken, steak or fish. Antioxidant-rich cabbage receives a flavor makeover, infusing spicy garlic and briny Parmesan cheese into the marinade. Olive oil balances out the acidity in the rice vinegar, while soy sauce adds an earthy umaminess and a pinch of crushed red pepper sneaks in with an underlying subtle heat. Keep reading for our expert tips, including how to make this recipe vegan.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Alexandra Shytsman
Cook Mode(Keep screen awake)Ingredients½large headredorgreen cabbage6tablespoonsgrated Parmesan cheese, plus more for garnish4mediumcloves garlic, finely mincedorgrated3tablespoonsextra-virgin olive oil3tablespoonsrice vinegar1tablespoonreduced-sodium soy sauce½teaspoonsalt¼teaspooncrushed red pepper flakes (optional)
Cook Mode(Keep screen awake)
Ingredients
½large headredorgreen cabbage
6tablespoonsgrated Parmesan cheese, plus more for garnish
4mediumcloves garlic, finely mincedorgrated
3tablespoonsextra-virgin olive oil
3tablespoonsrice vinegar
1tablespoonreduced-sodium soy sauce
½teaspoonsalt
¼teaspooncrushed red pepper flakes (optional)
DirectionsPreheat oven to 425°F. Cut cabbage into 8 wedges (about 1 inch wide), keeping the core intact.Alexandra ShytsmanCombine Parmesan, garlic, oil, vinegar, soy sauce and salt in a small bowl. Arrange the cabbage wedges, cut-side down, on a large rimmed baking sheet. Brush all sides of the cabbage with the garlic-Parmesan mixture. Roast until the edges are golden brown, about 20 minutes. Flip and roast until the cabbage is tender and golden, about 10 minutes more. Garnish with crushed red pepper and/or Parmesan, if desired.EquipmentLarge rimmed baking sheetFrequently Asked QuestionsWe cut the cabbage into 8 wedges, about 1 inch wide with the core intact. Tocut the cabbage into wedges, cut the whole cabbage in half lengthwise through the stem end. Then cut each cabbage half into 4 wedges, keeping the core intact. Keeping the core intact helps prevent the cabbage wedges from falling apart during cooking.You can store the cabbage in an airtight container for up to 5 days in the refrigerator. You can freeze it in a freezer-safe container for up to 3 months. Just thaw it in the fridge before heating it in the microwave on medium-high (or 70%) power or in 350°F oven until warm.It’s perfect with chicken or steak. Try it with ourSalt & Vinegar Sheet-Pan Chicken & Brussels Sprouts, and instead of serving the chicken with the sprouts, serve it with the roasted cabbage. It would also be good with ourRoast Za’atar Chicken Thighs, which includes broccoli and potatoes. You could replace the broccoli with the cabbage if you wish. If you can’t get enough garlic, the cabbage would pair very well with ourRosemary & Garlic-Basted Sirloin Steak.We have several recipes that you can make with the remaining cabbage, such asOkonomiyaki (Japanese Cabbage Pancake),Cilantro-Lime Green Cabbage Slaw, andStuffed Cabbage Soupto name a few. This versatile vegetable is one of the best to cook with.Alexandra ShytsmanOriginally appeared: EatingWell.com, July 2022
Directions
Preheat oven to 425°F. Cut cabbage into 8 wedges (about 1 inch wide), keeping the core intact.Alexandra ShytsmanCombine Parmesan, garlic, oil, vinegar, soy sauce and salt in a small bowl. Arrange the cabbage wedges, cut-side down, on a large rimmed baking sheet. Brush all sides of the cabbage with the garlic-Parmesan mixture. Roast until the edges are golden brown, about 20 minutes. Flip and roast until the cabbage is tender and golden, about 10 minutes more. Garnish with crushed red pepper and/or Parmesan, if desired.EquipmentLarge rimmed baking sheetFrequently Asked QuestionsWe cut the cabbage into 8 wedges, about 1 inch wide with the core intact. Tocut the cabbage into wedges, cut the whole cabbage in half lengthwise through the stem end. Then cut each cabbage half into 4 wedges, keeping the core intact. Keeping the core intact helps prevent the cabbage wedges from falling apart during cooking.You can store the cabbage in an airtight container for up to 5 days in the refrigerator. You can freeze it in a freezer-safe container for up to 3 months. Just thaw it in the fridge before heating it in the microwave on medium-high (or 70%) power or in 350°F oven until warm.It’s perfect with chicken or steak. Try it with ourSalt & Vinegar Sheet-Pan Chicken & Brussels Sprouts, and instead of serving the chicken with the sprouts, serve it with the roasted cabbage. It would also be good with ourRoast Za’atar Chicken Thighs, which includes broccoli and potatoes. You could replace the broccoli with the cabbage if you wish. If you can’t get enough garlic, the cabbage would pair very well with ourRosemary & Garlic-Basted Sirloin Steak.We have several recipes that you can make with the remaining cabbage, such asOkonomiyaki (Japanese Cabbage Pancake),Cilantro-Lime Green Cabbage Slaw, andStuffed Cabbage Soupto name a few. This versatile vegetable is one of the best to cook with.Alexandra Shytsman
Preheat oven to 425°F. Cut cabbage into 8 wedges (about 1 inch wide), keeping the core intact.
Combine Parmesan, garlic, oil, vinegar, soy sauce and salt in a small bowl. Arrange the cabbage wedges, cut-side down, on a large rimmed baking sheet. Brush all sides of the cabbage with the garlic-Parmesan mixture. Roast until the edges are golden brown, about 20 minutes. Flip and roast until the cabbage is tender and golden, about 10 minutes more. Garnish with crushed red pepper and/or Parmesan, if desired.
Equipment
Large rimmed baking sheet
Frequently Asked QuestionsWe cut the cabbage into 8 wedges, about 1 inch wide with the core intact. Tocut the cabbage into wedges, cut the whole cabbage in half lengthwise through the stem end. Then cut each cabbage half into 4 wedges, keeping the core intact. Keeping the core intact helps prevent the cabbage wedges from falling apart during cooking.You can store the cabbage in an airtight container for up to 5 days in the refrigerator. You can freeze it in a freezer-safe container for up to 3 months. Just thaw it in the fridge before heating it in the microwave on medium-high (or 70%) power or in 350°F oven until warm.It’s perfect with chicken or steak. Try it with ourSalt & Vinegar Sheet-Pan Chicken & Brussels Sprouts, and instead of serving the chicken with the sprouts, serve it with the roasted cabbage. It would also be good with ourRoast Za’atar Chicken Thighs, which includes broccoli and potatoes. You could replace the broccoli with the cabbage if you wish. If you can’t get enough garlic, the cabbage would pair very well with ourRosemary & Garlic-Basted Sirloin Steak.We have several recipes that you can make with the remaining cabbage, such asOkonomiyaki (Japanese Cabbage Pancake),Cilantro-Lime Green Cabbage Slaw, andStuffed Cabbage Soupto name a few. This versatile vegetable is one of the best to cook with.
Frequently Asked Questions
We cut the cabbage into 8 wedges, about 1 inch wide with the core intact. Tocut the cabbage into wedges, cut the whole cabbage in half lengthwise through the stem end. Then cut each cabbage half into 4 wedges, keeping the core intact. Keeping the core intact helps prevent the cabbage wedges from falling apart during cooking.
You can store the cabbage in an airtight container for up to 5 days in the refrigerator. You can freeze it in a freezer-safe container for up to 3 months. Just thaw it in the fridge before heating it in the microwave on medium-high (or 70%) power or in 350°F oven until warm.
It’s perfect with chicken or steak. Try it with ourSalt & Vinegar Sheet-Pan Chicken & Brussels Sprouts, and instead of serving the chicken with the sprouts, serve it with the roasted cabbage. It would also be good with ourRoast Za’atar Chicken Thighs, which includes broccoli and potatoes. You could replace the broccoli with the cabbage if you wish. If you can’t get enough garlic, the cabbage would pair very well with ourRosemary & Garlic-Basted Sirloin Steak.
We have several recipes that you can make with the remaining cabbage, such asOkonomiyaki (Japanese Cabbage Pancake),Cilantro-Lime Green Cabbage Slaw, andStuffed Cabbage Soupto name a few. This versatile vegetable is one of the best to cook with.
Originally appeared: EatingWell.com, July 2022
Rate ItPrint
Nutrition Facts(per serving)88Calories6gFat6gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez,
Carrie Myers, M.S.,
andLinda Frahm
Linda Frahm
