Roasted cabbage with parmesan sauce and pangrattato (Italian breadcrumbs) – a flavor-packed, crunchy, creamy side dish perfect for holidays or cozy Sunday dinners.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Vegetable Side Dishes
This roasted cabbage is cheesy, crunchy and straight-up delicious. It’s the kind of dish that makes people ask for the recipe.
You’ve got wedges of cabbage roasted until golden and just-tender, with charred edges that add a smoky sweetness. Then there’s the Parmesan sauce: creamy, garlicky, and packed with umami. And to top it off? Pangrattato. Italian breadcrumbs that are garlicky, crispy, herby, and salty in the best way. It’s giving gourmet but without the fuss.
I’ve made this for Sunday roasts and dinner parties—people always go back for seconds. Bonus: it’s vegetarian-friendly and surprisingly filling, so you can serve it as a centrepiece dish.
Tip: You can repurpose this recipe to make roasted Brussels sprouts or roasted cauliflower with parmesan sauce.
👩🍳 You might also like these cabbage recipes: cabbage pie, tuna and cabbage patties with spicy garlicky mayonnaise, sautéed cabbage with garlic, lemon, and butter, Indian cabbage, Japanese cabbage, or these other cabbage recipes. Check out my parmesan crusted Brussels sprouts sides as well.
What You’ll Need
Here is what you’ll need for this roasted cabbage with parmesan sauce and pangrattato recipe. Find the full measurements in the recipe card below.
For the roasted cabbage:
- White cabbage – like Drumhead; it softens beautifully and holds shape. Can sub with Savoy or even red, but not Napa. I have this lovely Napa cabbage recipe for you to try.
- Olive oil – helps get those crispy edges.
- Salt & pepper – don’t skimp; they bring everything to life.
For the pangrattato:
- Olive oil & butter – for rich flavor and golden crumbs.
- Garlic – adds that punch.
- Dried thyme – earthy and herby.
- Panko breadcrumbs – extra crunchy; regular crumbs work too, just not as light.
For the parmesan sauce:
- Butter & flour – classic roux base for creamy sauces.
- Garlic – just a touch, but adds that lovely aroma.
- Chicken stock – adds depth (use veg stock for full veg version).
- Light cream – for a silky finish.
- Parmesan – salty, nutty, umami magic.
How To Make Roasted Cabbage With Parmesan Sauce & Pangrattato
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for roasted cabbage with parmesan sauce and pangrattato.
- Preheat oven to 395°F / 200°C.
- Cut cabbage into 1-inch wedges or steaks.
- Brush with olive oil, season both sides, roast 25 minutes middle rack.
- Move to top rack for another 5 minutes to get crispy edges.
- Meanwhile, make the pangrattato: sauté garlic in olive oil and butter, then add breadcrumbs, thyme, salt, and pepper. Cook until golden and crispy.
- For the parmesan sauce: melt butter, whisk in flour, then garlic. Slowly whisk in chicken stock, followed by cream and parmesan. Stir until smooth and melty.
- To assemble: spread sauce on a platter, top with cabbage wedges, and sprinkle generously with pangrattato. Or layer it however you like.
Watch The Video
Recipe Tips/Variations
- Cabbage cuts: Steaks work just as well as wedges, just watch for thickness—about 1 inch is ideal.
- Make-ahead: Roast the cabbage and prep the pangrattato in advance. Reheat cabbage in the oven and crisp pangrattato in a dry skillet.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
- Add-ins: A pinch of nutmeg in the sauce or a squeeze of lemon before serving adds extra zing. Crispy bacon or pancetta would add a little extra saltiness.
- Make it vegetarian: Use veggie stock in the sauce, and you’re good to go.
Serving Suggestions
This dish shines as a holiday side (hello Thanksgiving or Christmas!), but I also love it as a meatless main with roast potatoes and a big leafy salad. It’s also a dream alongside grilled chicken or a juicy steak. Basically? It plays well with so many things.
💬 If you’ve tried this roasted cabbage with parmesan sauce and pangrattato or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Roasted Cabbage With Parmesan Sauce & Pangrattato
Video
Ingredients
For the roasted cabbage:
- 2.5–2.8 lbs white cabbage (e.g. Drumhead) 1.2–1.4 kilograms, cut into 1-inch wedges
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
For the pangrattato:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves finely diced
- 1 teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt
- ⅔ cup Panko breadcrumbs
For the parmesan sauce:
- 1.5 oz salted butter 40 grams
- 1 tablespoon flour
- 1 garlic clove minced
- ½ cup chicken stock
- ½ cup light cream
- ¼ teaspoon salt plus more to taste
- 1 cup shredded Parmesan about 2–2.5 oz or 65 grams
Instructions
- Preheat oven to 395°F / 200°C.
- Line a flat baking tray with parchment or lightly grease it. Arrange cabbage wedges cut-side down.
- Brush both sides with olive oil, sprinkle with salt and pepper.
- Roast on the middle rack for 25 minutes, then move to a higher rack for 5 more minutes to crisp up.
- For the pangrattato, heat olive oil and butter in a skillet. Add garlic, cook 10 seconds. Stir in breadcrumbs, thyme, salt, and pepper. Cook 2–3 minutes until golden. Set aside.
- For the sauce, melt butter in a saucepan. Add flour and stir into a roux. Add garlic, then slowly whisk in stock until smooth. Stir in cream and parmesan. Let it melt, taste and season as needed.
- To serve, spread sauce on a serving dish, top with roasted cabbage, and sprinkle over pangrattato. Garnish with fresh thyme if you like.
Notes
- Can I cut the cabbage in steaks instead of wedges Absolutely. Just keep them about 1 inch thick so they hold together well and cook evenly.
- Can I make this dairy-free? Yes – use plant-based butter and cream, and a vegan parmesan or nutritional yeast.
- Make-ahead: Roast the cabbage and prep the pangrattato in advance. Reheat cabbage in the oven and crisp pangrattato in a dry skillet.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
- Add-ins: A pinch of nutmeg in the sauce or a squeeze of lemon before serving adds extra zing. Crispy bacon or pancetta would add a little extra saltiness.
- Make it vegetarian: Use veggie stock in the sauce, and you’re good to go.
Nutrition
Comment or Rate This Recipe
Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.
Comments
0 Comments