Ingredients
Scale
- 1 large green cabbage (about 1–1.2 kg) 🥬
- 3 tbsp olive oil 🫒
- 3 tbsp melted butter 🧈
- 3 cloves garlic, minced 🧄
- 1 lemon, zested and juiced 🍋
- 2 tbsp grated Parmesan (optional) 🧀
- 1 tsp smoked paprika or chili flakes 🌶️
- 1 tsp sea salt 🧂
- ½ tsp freshly ground black pepper 🧂
- 2 tbsp fresh parsley, chopped 🌿
Instructions
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or foil.
- Remove any loose outer leaves from the cabbage and cut the head into 6–8 wedges, keeping the core intact to hold each wedge together.
- In a small bowl, mix the olive oil, melted butter, minced garlic, lemon zest and juice, smoked paprika (or chili flakes), salt and pepper.
- Brush or spoon the oil-butter mixture over both sides of each cabbage wedge, making sure it gets between the layers.
- Place wedges on the prepared baking sheet, cut side down. Sprinkle Parmesan over the tops if using.
- Roast in the preheated oven for 20–25 minutes, then flip wedges and roast another 8–12 minutes, until edges are deeply browned and centers are tender.
- Remove from oven and sprinkle with chopped parsley. Taste and adjust seasoning with extra salt, pepper or lemon if desired.
- Serve warm as a side dish or topped with a dollop of yogurt or tahini sauce for a heartier presentation.