Ingredients:

  • 1 medium head green cabbage (approx. 2 lbs)
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, melted
  • 5 cloves fresh garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp parmesan cheese, freshly grated

Instructions:

  1. Preheat your oven to 425°F (218°C) and ensure the rack is in the center position.
  2. Line a large rimmed baking sheet with parchment paper or a silicone mat.
  3. Remove tattered outer leaves from the cabbage. Cut the head in half through the core, then cut each half into 4 even wedges, ensuring the core remains intact to hold the leaves together.
  4. Arrange cabbage wedges on the prepared baking sheet, ensuring they aren't overcrowded until they have space for air to circulate. Brush both sides lightly with olive oil and season with a pinch of salt.
  5. Roast the cabbage for 15 minutes until the edges begin to turn golden and translucent.
  6. In a small bowl, whisk together the melted butter, minced garlic, remaining salt, black pepper, smoked paprika, and lemon juice.
  7. Remove the pan from the oven. Baste the wedges generously with the garlic butter mixture. Flip the wedges and baste the other side.
  8. Return to the oven for another 10 minutes until the edges are charred and the core is fork tender. Top with parmesan and fresh parsley before serving.