Scale

1 small head green cabbage, cut into 4–6 wedges

2 tbsp olive oil

Salt & black pepper, to taste

¼ cup grated Parmesan cheese

½ tsp chili flakes (adjust to taste)

Optional garnish: fresh parsley, lemon wedges

Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Cabbage:
Brush cabbage wedges with olive oil. Season with salt and pepper.
Roast:
Place cabbage on the baking sheet and roast 20–25 minutes until tender and edges are slightly caramelized.
Add Parmesan & Chili:
Sprinkle Parmesan and chili flakes over cabbage during the last 5 minutes of roasting.
Serve:
Transfer to a serving dish. Garnish with fresh parsley or a squeeze of lemon if desired. Serve hot.

Adjust chili flakes for desired heat; paprika can be used for a milder flavor.

Swap Parmesan for Pecorino Romano for a sharper taste.

Works well as a side for roasted meats, chicken, or fish.

Can prepare ahead: cut and season cabbage, store in fridge; roast just before serving.

Optional: drizzle with balsamic glaze for a sweet and tangy twist.