Roasted Garlic-Parmesan Cabbage
Preheat oven to 425°F. Cut cabbage into 8 wedges (about 1 inch wide), keeping the core intact.
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Cooking tools:
- Pastry brush
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
Ingredients
- ½ large head red or green cabbage
- 6 tablespoons grated Parmesan cheese, plus more for garnish
- 4 medium cloves garlic, finely minced or grated
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce (optional: sub anchovies)
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes (optional)
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