Italian Style Roasted Cabbage Wedges
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Roasted cabbage with an Italian twist to it.
Ingredients
  • 1 head of cabbage
  • 1 28 oz. can San Marzano tomatoes, drained of the juice
  • 5 whole peeled garlic cloves
  • grated pecorino romano cheese, (or Parmigiano Reggiano) measure with your heart
  • olive oil
  • fresh basil
  • chopped fresh parsley
  • salt and pepper to taste
Instructions
  1. Prep your cabbage by removing the outer leaves that might not look good.Rinse and pat dry. Then cut the cabbage in half DO NOT remove the core. It will help your wedges stay together. You can however trim a sliver off the bottom of the core if you wish. Lay each half cut side down and cut the cabbage into 3 wedges or 4 depending on the size of the cabbage.
  2. Place wedges on a parchment lined baking sheet and brush each side generously with olive oil, granulated garlic, a little salt, black pepper, a sprinkling of chopped parsley and the grated cheese.
  3. Roast in a 375 to 400 degree oven ( ovens vary in temp) until golden on each side and edges starting to caramelize. Gently turning them over with a big spatula.
  4. In the meantime prepare your sauce by covering the bottom of a small pan with olive oil and slowly simmering the garlic cloves until golden and soft.
  5. Add the whole tomatoes just to warm them and get them coated with the garlic flavored olive oil.
  6. Take your roasted cabbage wedges and place them gently into a baking dish and break open the tomatoes smothered right on top of the cooked wedges, adding in the whole garlic cloves as well and some more of the infused garlic olive oil.
  7. Sprinkle with fresh basil, parsley some more grated cheese and place the dish into the oven til bubbly and cabbage is nice and tender.
  8. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2026/03/italian-style-roasted-cabbage-wedges.html