Italian style roasted cabbage transforms a humble head of cabbage into something spectacular. It’s my absolute favorite way to eat cabbage. All the flavors compliment each other and they become the perfect fit just like soul mates!
I realize there are hundreds of ways to make cabbage but if you’re going to roast some you have to give this a try, you might put it high on your list.
You’re going to cut your cabbage into thick wedges and what gives it the Italian flare is brushing each side with olive oil, some granulated garlic, a little salt and pepper and the most important key ingredient is, a good sprinkling of grated pecorino cheese on each side.
As the cabbage roasts the edges caramelize and turn golden brown, slightly crispy. The interior will become tender and sweet.
For the delicious sauce you’re just going to drain the juice from a large can of whole San Marzano tomatoes, keeping the tomatoes whole then tossing them into some warmed olive oil that’s been infused with softened whole garlic cloves.
Eventually you will be breaking the tomatoes open over the cabbage when it’s time to put everything together to finish off in the oven.
This dish is perfect along side some roasted chicken, Italian sausage, or any kind of sausage honestly.
It’s earthy, garlicky, smothered in a wonderful sauce enhanced with all the flavors that you prepped before roasting the cabbage.
I hope you enjoy every bite like I do!
- 1 head of cabbage
- 1 28 oz. can San Marzano tomatoes, drained of the juice
- 5 whole peeled garlic cloves
- grated pecorino romano cheese, (or Parmigiano Reggiano) measure with your heart
- olive oil
- fresh basil
- chopped fresh parsley
- salt and pepper to taste
- Prep your cabbage by removing the outer leaves that might not look good.Rinse and pat dry. Then cut the cabbage in half DO NOT remove the core. It will help your wedges stay together. You can however trim a sliver off the bottom of the core if you wish. Lay each half cut side down and cut the cabbage into 3 wedges or 4 depending on the size of the cabbage.
- Place wedges on a parchment lined baking sheet and brush each side generously with olive oil, granulated garlic, a little salt, black pepper, a sprinkling of chopped parsley and the grated cheese.
- Roast in a 375 to 400 degree oven ( ovens vary in temp) until golden on each side and edges starting to caramelize. Gently turning them over with a big spatula.
- In the meantime prepare your sauce by covering the bottom of a small pan with olive oil and slowly simmering the garlic cloves until golden and soft.
- Add the whole tomatoes just to warm them and get them coated with the garlic flavored olive oil.
- Take your roasted cabbage wedges and place them gently into a baking dish and break open the tomatoes smothered right on top of the cooked wedges, adding in the whole garlic cloves as well and some more of the infused garlic olive oil.
- Sprinkle with fresh basil, parsley some more grated cheese and place the dish into the oven til bubbly and cabbage is nice and tender.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
