This Baked Cabbage recipe turns humble cabbage into a flavorful, elegant side dish that even cabbage skeptics will enjoy. Baking the cabbage brings out a mild, earthy sweetness while garlic, butter, and freshly grated Parmesan add savory, nutty depth. Serve alongside roasted meats, stuffed vegetables, or a simple chicken dish for a complete meal.
“Absolutely delicious!! Followed the recipe but was generous with all ingredients to really coat the cabbage. Incredibly good!! Easy, too.”
Why This Recipe is a Keeper!
Baked cabbage develops a gentle sweetness and a tender texture that soaks up savory ingredients. The combination of garlic butter and Parmesan creates a rich, aromatic coating, while the cabbage edges crisp and caramelize for contrast.
This recipe is quick, requires only one baking dish, and uses everyday ingredients. It’s an ideal way to use a half-head of cabbage and makes an impressive yet simple vegetable side.
This Baked Cabbage recipe is:
- Simple — minimal ingredients and straightforward steps.
- Delicious — garlic butter and Parmesan give bold flavor.
- Easy — assembled and baked in a single dish.
- Thrifty — perfect for using leftover cabbage.
- Low-carb — a lighter vegetable side option.
How to Make Baked Cabbage with Garlic and Parmesan
Recipe Ingredients
Below are the ingredients used in this recipe. Exact quantities are provided in the recipe card.
Ingredient Notes and Substitutions
- Cabbage: Green cabbage is used here. Savoy offers a milder, ruffled texture; red cabbage works as well.
- Garlic: Fresh garlic is recommended for the best flavor.
- Butter: Unsalted butter lets you control salt levels; use salted if preferred and reduce added salt.
- Parmesan: Freshly grated Parmesan gives the best nutty flavor. Asiago or Romano are fine alternatives.
Step-By-Step Instructions
- Gather and prep all ingredients.
- Preheat the oven to 375°F (190°C).
- Lightly spray or grease a baking dish.
- Melt the butter, then season with salt and freshly ground black pepper and stir in the minced garlic.
- Place cabbage wedges in the baking dish.
- Brush half of the garlic butter over the top sides of the wedges and press half of the Parmesan onto them.
- Carefully flip each wedge, holding the cheese in place as you go.
- Brush remaining garlic butter over the wedges and press on the remaining Parmesan.
- You can prep to this point ahead of time and refrigerate until ready to bake.
- Bake for 35–45 minutes, until the cheese is melted and the edges are lightly browned and crispy. Tent with foil if the tops brown too quickly.
- Remove from the oven and spoon any remaining garlic butter over the wedges before serving.
Chef Tips and Tricks
- Cutting the cabbage into “steaks” (thicker slices) gives a different presentation.
- Leave the core intact in each wedge to help them hold together; remove it later if it’s too tough.
- For larger cabbages, cut into six wedges instead of four.
- For extra crunch, sprinkle with panko or buttered cracker crumbs before baking. To keep it low-carb, use crushed pork rinds instead.
Recipe FAQs
Roasting typically uses higher heat (often above 400°F) and is common for meats and vegetables to encourage browning. Baking usually refers to lower temperatures (around 375°F and under) and covers breads, casseroles, and desserts. The terms overlap, and many vegetable dishes fall into either category depending on temperature and technique.
Yes. Reheating in the oven helps restore crisp edges. Reheat at 350°F until warmed through.
Yes. Prep the wedges and assemble with butter and cheese, then refrigerate. Bring to room temperature while the oven preheats and bake as directed.
Storage
- Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in the oven at 350°F for best texture.
Serve Baked Cabbage Wedges With
- Roast beef or pot roast
- Stuffed or roasted vegetables
- Meatloaf or roasted pork
- Simple roasted chicken or pan-seared fish
More Great Cabbage Recipes You’ll Love
- Fried cabbage with bacon
- Roasted red cabbage steaks
- Cider vinegar braised cabbage wedges
- Stewed cabbage (Kapusta)
- Sweet and sour red cabbage
Baked Cabbage with Garlic and Parmesan
Equipment
- Chef knife
- Cutting board
- 13 x 9 baking dish
- Box or hand grater for cheese
Ingredients
- Cooking spray
- 1/2 small to medium head green cabbage, cut into 4 wedges
- 4 tablespoons unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Chopped fresh parsley, optional for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Spray or grease a baking dish.
- Melt the butter and season with salt and pepper, then stir in the minced garlic.
- Arrange the cabbage wedges in the baking dish.
- Brush half the garlic butter over the top of the wedges and press half of the Parmesan onto them.
- Carefully flip each wedge and hold the cheese in place as you work.
- Brush with remaining garlic butter and press on the remaining Parmesan.
- Bake 40–45 minutes, until cheese is melted and edges are lightly browned and crispy. Tent with foil if the tops brown too quickly.
Notes
Substitutions: Savoy or red cabbage can be used. Swap Asiago or Romano for Parmesan.
Tips: Keep the core to hold wedges together; remove later if needed. For a different presentation, cut into steaks. For extra crunch, add panko or crushed crackers, or keep it low-carb with ground pork rinds.
Make ahead: Assemble to the point of baking, refrigerate, then bring to room temperature while the oven preheats and bake as directed.
Nutrition
Nutritional values are estimates and may vary with ingredients and portion sizes.
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