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Sheet-Pan Parmesan Roasted Cabbage Wedges

This sheet pan cabbage parmesan is an easy weeknight dinner that practically cooks itself. It’s a breadcrumb-free, gluten-free twist on classic chicken parmesan—same comforting tomato sauce and melted cheese, but lighter and simpler. The mild, approachable flavor makes this a surprisingly kid-friendly option and an excellent recipe to add to your regular dinner lineup.

top view of cabbage parmesan with bubbly browned cheese on top.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card — your feedback helps others find the recipe and I always respond. -Melissa

top view of cabbage parmesan with bubbly browned cheese on top.
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Effortless Sheet Pan Cabbage Parmesan

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 10
Cook Time: 45
Total Time: 55
This sheet pan cabbage parmesan is an effortless, breadcrumb-free, gluten-free take on classic chicken parmesan. Expect cozy marinara, melty cheese, and a mild flavor that appeals to kids and adults alike. It’s an easy weeknight winner that’s quick to prep and delivers big on taste.
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Ingredients

 

  • 4 tablespoons olive oil, divided
  • 1 medium cabbage
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon pepper
  • 2 cups marinara sauce
  • 2 cups grated mozzarella
  • optional fresh basil, for serving

Instructions

 

  • Preheat the oven to 475°F. Drizzle 2 tablespoons of olive oil onto a rimmed sheet pan and spread it evenly.
  • Trim the bottom of the cabbage and cut it in half. Keep the core intact and slice each half into 2-inch wedges. Arrange the wedges flat side down on the oiled sheet pan.
  • Drizzle the remaining 2 tablespoons of olive oil over the cabbage. Sprinkle with kosher salt and pepper. Roast on the middle rack for 35–45 minutes, until the cabbage is tender and the outer leaves are deeply browned.
  • Remove the pan from the oven and spoon marinara sauce over each wedge. Top with grated mozzarella and return to the oven for 5 minutes to melt the cheese. For golden, bubbly tops, finish with a quick broil—watch closely so it doesn’t burn.
Calories: 252kcal, Carbohydrates: 14g, Protein: 11g, Fat: 18g, Saturated Fat: 6g, Sodium: 1230mg, Fiber: 5g
Did you make this recipe?Please leave a star rating and review below — it helps others and I LOVE feedback!