Crispy Parmesan Roasted Cabbage

Thick cabbage wedges roast with Parmesan, garlic, and paprika until crisp-edged and tender, then finish with fresh lemon. An easy vegetarian oven side.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1 head green cabbage
• 2 tablespoons olive oil
• 0.5 cup parmesan cheese
• 1 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 medium lemon

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment. Cut the cabbage into 1-inch-thick wedges, keeping the core attached so the wedges hold together. (about 10 min) — 425°F
2. Arrange the wedges on the baking sheet. Brush both sides with olive oil, then season with garlic powder, paprika, salt, and pepper. (about 2 min) — 425°F
3. Roast the cabbage for 15 minutes, until the bottoms are browned and the edges begin to crisp. (about 15 min) — 425°F
4. Flip the wedges. Sprinkle the Parmesan over the top and around the edges, then roast for 10 to 15 minutes more, until the cabbage is tender and the cheese is crisp and golden. (about 15 min) — 425°F
5. Squeeze lemon juice over the hot cabbage and serve immediately. (about 1 min)