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If you’re not already roasting your cabbage, you’re missing out on one of the easiest upgrades to a basic vegetable. This cheesy roasted cabbage dish is crisp on the outside, tender in the center, and topped with a smooth cheese sauce and herby breadcrumbs. It’s the kind of side dish that turns a humble head of cabbage into the best thing on your plate. And the best part? It feeds four people for under four bucks.
The roasted cabbage wedges hold up beautifully to the creamy sauce, and the toasted breadcrumbs on top give just the right amount of crunch. It’s simple comfort food, but still feels a little elevated—perfect next to grilled chicken, pork chops, or even as a meatless main with a fried egg on top.
Helpful Tips
- Use a sharp knife and keep the core intact.
When cutting your cabbage into wedges, leave the core in place. It holds everything together while roasting, which keeps the slices from falling apart and makes for a better presentation. - Shred the cheese yourself.
Pre-shredded cheese often has anti-caking agents that can mess with your sauce. You can use white or yellow cheddar, Gruyere, or any other firm cheese, but it’s best to grate it from a block. - Don’t skip the flip.
Flipping the cabbage halfway through roasting gives you crispy, golden edges on both sides. It’s a small step that makes a big difference in texture.
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Cheesy Roasted Cabbage with Breadcrumbs
Ingredients
- 2 tablespoons olive oil
- 1/2 head cabbage
- 3 ounces sharp white cheddar grated
- 1/2 tablespoon cornstarch
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoons EACH salt and pepper
- ¼ cup breadcrumbs
- ¼ cup finely chopped parsley
Instructions
- Preheat oven to 425°F. Cut the cabbage in half, keeping the core intact, then cut the one half into 4 wedges (save the rest for another side dish). Place the wedges on the baking sheet and roast for about 30-35 minutes, flipping once carefully halfway through cooking. This will make the cabbage nice and crispy and golden.
- Mix together the shredded cheese and cornstarch in a bowl.
- In a pan, mix the breadcrumbs and parsley. Season with salt and pepper. Heat over medium, stirring occasionally, until the breadcrumbs are lightly toasted, about 3-4 minutes. Set aside.
- When the cabbage is done, remove it from the oven. You might need to reheat your cheese sauce if it’s been set aside for more than a few minutes. Add a teaspoon or two of water to smooth it out. Transfer the cabbage wedges to a serving platter. Pour on the cheese sauce. Top with the toasted breadcrumb mixture.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
