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Love that crispy goodness? Golden edges and a blast of flavor make this garlic-parmesan cabbage a breeze to whip up. It's awesome alongside just about any meal or even as the main star if you're skipping the meat.
INGREDIENTS
- Crushed Red Pepper Flakes: A pinch or two if you want it spicy—totally optional.
- Salt: Just about half a teaspoon to bring out the flavors.
- Soy Sauce: One tablespoon, go for low-sodium if you want it less salty.
- Rice Vinegar: Three big spoonfuls for a slight zing.
- Olive Oil: Three tablespoons of extra-virgin oil for some deep richness and to help roasting.
- Garlic: Four cloves, chopped up tiny or grated for major garlic punch.
- Parmesan Cheese: Six tablespoons, shredded. Keep some more handy if you wanna sprinkle extra later.
- Cabbage: Use half a big red or green cabbage, slice it in eight thick wedges. Leave the core—it helps keep 'em together.
INSTRUCTIONS
- Step 5:
- Dish out the cabbage while it's hot, and toss on extra Parmesan plus red pepper flakes if you're feeling spicy. Dig in right away.
- Step 4:
- Slide the pan back in for another 10 minutes after flipping the cabbage so every side gets brown and soft.
- Step 3:
- Lay the wedges down flat on your baking sheet, then slather them all over with that cheesy garlic mix to coat every piece.
- Step 2:
- Mix up the olive oil, parmesan, salt, soy, vinegar, and garlic together in a little bowl until it looks nice and even.
- Step 1:
- Fire up your oven to 425°F. Slice up the cabbage into fat wedges, about an inch thick, and don't cut out the core so they stay together.
Serving and Storage Tips
- If you want the best crunch, eat the cabbage fresh from the oven.
- It matches up great next to chicken from the grill, roasted meat, or you can even eat it as your main dish if you want something veggie-focused.
- Keep any leftovers sealed up in the fridge—good for up to three days.
- Pop leftovers back in the oven at 350°F for about 10-15 minutes to warm them up and keep things crispy.
Tips from Well-Known Chefs
- Chef Ottolenghi's trick? Crank your oven heat to really brown those veggies and pack in the flavor.
- Ina Garten says go for Parmesan you grate yourself—the taste is just so much better.
- Rachael Ray loves brushing on extra olive oil if you want your cabbage extra crisp.
VARIATIONS
- Want it heartier? Stir in some crispy pancetta or bacon bits right at the end.
- Skip the cheese and use nutritional yeast if you're keeping it dairy-free.
- Try swapping in apple cider or balsamic vinegar to totally shake up the flavors.