Crispy Smashed Cabbage with Parmesan

Tender roasted cabbage wedges are gently smashed, coated with garlicky olive oil and Parmesan, then roasted again until their edges turn crisp. Lemon juice adds a bright finish to this easy vegetable side.

Prep: 10 min · Cook: 40 min · Yield: 4 · Method: Oven

Ingredients

• 1 large head green cabbage
• 3 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup parmesan cheese
• 1 medium lemon

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. (about 5 min) — 425°F
2. Cut the cabbage into 1-inch-thick wedges, keeping a small portion of the core attached to each wedge so they hold together. Arrange them on the baking sheet. (about 5 min) — 425°F
3. Finely grate the garlic and stir it with the olive oil, salt, and black pepper. Brush both sides of the cabbage wedges with the mixture. (about 5 min) — 425°F
4. Roast until the cabbage is tender when pierced with a knife and the underside is browned, about 25 minutes. (about 25 min) — 425°F
5. Carefully press each wedge with the back of a spatula to flatten it slightly. Sprinkle the Parmesan evenly over the cabbage. (about 3 min) — 425°F
6. Return the cabbage to the oven and roast until the Parmesan is melted and golden and the edges are crisp, 8 to 12 minutes. (about 12 min) — 425°F
7. Squeeze lemon juice over the hot cabbage and serve immediately. (about 2 min) — 425°F