This easy recipe works perfectly with just about any type of cabbage; the wedges pick up a hint of char and caramelization, getting just tender with a nice savory crunch from the Parmesan and breadcrumbs.
Ingredients
- 1 (2-pound) green or savoy cabbage, cut into 2-inch-thick wedges
- 5 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 lemon, halved and dived
- ½ cup panko breadcrumbs
- ½ cup coarsely ground Parmesan, plus more for serving
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- Aged balsamic vinegar, to serve
- Fresh thyme leaves, for garnish
Instructions
Preheat oven to 425°. Position racks in top and bottom of oven. Place cabbage wedges on a large rimmed baking sheet or in a large oven-proof skillet. Drizzle wedges with 4 tablespoons oil, turning to coat both sides. Combine salt and pepper in a small bowl; sprinkle over both sides of cabbage.
Bake on the bottom rack until bottoms of wedges are caramelized, about 15 minutes. Remove from oven, and flip wedges. Squeeze lemon over wedges. Stir together breadcrumbs remaining 1 tablespoon olive oil until combined; stir in Parmesan, paprika and red pepper flakes. Sprinkle evenly over cabbage.
Place pan on top oven rack. Bake until the topping is golden brownand the cabbage is tender, about 10 minutes more. Drizzle with balsamic vinegarand serve with remaining lemon, if desired. Sprinkle with thyme and additional Parmesan, if desired.
