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This Crispy Garlic Cabbage with Parmesan brings together soft, tender cabbage and crunchy, golden edges. It works great alongside your main dishes or can stand on its own as a tasty veggie option.
WHAT YOU'LL NEED
- Cabbage: Take half a big red or green cabbage, slice it into 8 wedges but keep the core attached.
- Parmesan Cheese: You'll want 6 tbsp grated, plus a bit more to sprinkle on top.
- Garlic: Grab 4 cloves and chop them up small or grate them for that punchy flavor.
- Olive Oil: Use 3 tbsp of good extra-virgin stuff to help roast and add some richness.
- Rice Vinegar: Add 3 tbsp to bring in a light tanginess.
- Soy Sauce: Just 1 tbsp of the lower-salt kind will boost the umami taste.
- Salt: Throw in ½ tsp to bring out all the flavors.
- Crushed Red Pepper Flakes: About ¼ tsp if you want a bit of spice (totally up to you).
HOW TO MAKE IT
- Step 1:
- First, turn your oven to 425°F. Slice your cabbage into 8 wedges about an inch wide, making sure to leave the core in so they don't fall apart.
- Step 2:
- Mix your Parmesan, garlic, olive oil, rice vinegar, soy sauce, and salt together in a little bowl.
- Step 3:
- Put your cabbage wedges cut-side down on a big baking sheet. Paint all parts of the cabbage with your Parmesan-garlic mix, making sure they're completely covered.
- Step 4:
- Let them roast for around 20 minutes until you see golden brown edges. Then flip them over and cook another 10 minutes until they're soft and golden all over.
- Step 5:
- Take them out and top with extra Parmesan and red pepper flakes if you want. Enjoy while they're hot!
How to Serve and Store
- This cabbage tastes best right after cooking while it's still hot.
- It goes really well with roast meats, grilled chicken, or can be the star of a veggie meal.
- You can keep any leftovers in a sealed container in your fridge for about 3 days.
- When you want to warm it up again, put it in a 350°F oven for 10-15 minutes until it's heated through.
Chef Secrets
- Yotam Ottolenghi always cooks his veggies at high heat to get the most flavor and browning.
- According to Ina Garten, you'll get much better flavor from Parmesan you grate yourself.
- Rachael Ray says you should brush on extra olive oil if you want your cabbage extra crispy.
MIX IT UP
- Throw in some bacon pieces or pancetta to make it richer and more filling.
- If you don't do dairy, swap the Parmesan for nutritional yeast instead.
- Try different vinegars like apple cider or balsamic to create new flavor combinations.