A comforting, savory side dish featuring tender cabbage roasted until melt-in-your-mouth, coated in a rich garlic‑Parmesan butter sauce.

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
Place cabbage wedges on the sheet. Drizzle olive oil over them and season with salt and pepper.
Roast for 20 minutes, then carefully flip each wedge.
Meanwhile, in a small saucepan over low heat, melt butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in Parmesan until smooth, then remove from heat.
Brush garlic‑Parmesan butter evenly over the top of each cabbage wedge.
Return to oven and roast an additional 10–15 minutes, until edges are golden and cabbage is tender.
Remove from oven, drizzle any pan juices over top, garnish with parsley or extra Parmesan if desired, and serve warm.

Swap green cabbage for Savoy or Napa cabbage for a milder, sweeter flavor.
Make it spicy by mixing in a pinch of red pepper flakes into the butter sauce.
For extra richness, sprinkle additional Parmesan in the last 5 minutes of roasting and broil briefly.
Make it vegan by using plant‑based butter and skipping the Parmesan or using vegan cheese.
Great alongside grilled meats, roasted chicken, or as a vegetarian main with grain bowls.