Vegan Italian Parmesan Cabbage Wedges! “Cabbage is king” should totally be a phrase because it’s absolutely ah-mazing, so versatile, and brimming with nourishing goodness!

Flavorful, “cheesy,” and oh-so-satisfying, these wholesome Vegan Italian Parmesan Cabbage Wedges elevate the humble cabbage to the next level of deliciousness. Tender roasted cabbage shines in this healthy dish with it’s beautiful seasoning of delicious vegan parmesan cheese, earthy garlic, and a hint of tangy Dijon mustard.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This Vegan Italian Parmesan Cabbage Wedges dish is so tasty. We absolutely loved it. We are always trying to find way to work cabbage into our recipes.  We simply can’t get enough cabbage.

Tips for Success:

• Green Cabbage: We used a medium-sized green cabbage. In our kitchen tests, the green cabbages ranged from approx. 2 lbs. 14 oz. to 3 lbs. 8 oz. Pretty much any size will work except a really small one or a really large one, then you wouldn’t have enough sauce/broth.  We recommend not going over 3 lbs. 8 ounces.
• Flavor: This dish is lightly seasoned. The Vegan Parmesan Cheese really carries the flavor through.  We thought it was delicious, although we did have relatives (omnivores) who tried it who really enjoyed it but felt it was too lightly seasoned.
• Vegan Parmesan Cheese: We love our Vegan Parmesan Cheese; however, feel free to use your favorite vegan parmesan cheese.
• Oven Method – Cabbage Tenderness: The total oven time was 70 minutes and we felt that the cabbage was perfectly tender.  However, most cabbages do have several thick veins in them, so it is important to understand while the cabbage will be tender; however, it may not become perfectly tender considering the thick veins.  If you are traditionally not happy with a mostly tender cabbage, then we suggest using the Instant Pot method or choosing another cabbage recipe.
• Instant Pot Method – Cabbage Tenderness: The Instant Pot does create a perfectly tender cabbage.  The only downside is that the Parmesan Cheese does not get lightly toasted; however, it does taste fantastic.  The Instant Pot method is superior for cabbage tenderness.
• Cooking Times for the Instant Pot:  We used our 8 quart IP, if you use a 6 quart IP, you may with to adjust the time downward.  Additional factors that can influence time is the denseness of the cabbage, the size of the cabbage, and the desired tenderness of the cabbage.  As you know some cabbages are very dense while others are not.  If you have a very dense cabbage as you can see from the photos, this was a dense cabbage, this influencing the timing.  We also like a very tender cabbage which is a factor as well.  The size of the cabbage (large versus small) will also require some time adjustments.  We did multiple tests on dense, large cabbages in our 8 quart IP and felt that 11 minutes was the perfect time to get a very tender cabbage that did not fall apart.  Feel free to adjust the IP timing to suit your preferences. One last note about this recipe to ensure success is do NOT remove the core of the cabbage or it will completely fall apart.
• Sea Salt Amount: We had family members who felt strongly that the dish needed a little more sea salt than indicated on the recipe ingredient amount.   Others thought it was perfect.  Feel free to sprinkle additional sea salt onto individual servings.
• Tahini Substitutions: You can omit the tahini from this recipe if you wish.  The flavor does change ever so slightly if you omit it.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done in the oven, or in the microwave.

This dish can be frozen but is best served right after making.  For best results, thaw in the refrigerator overnight.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Dijon Mustard: We used Koops Dijon Mustard.  Feel free to use your favorite Dijon mustard.

Kitchen Products Used:

• Instant Pot
• Deep 9 x 13 baking dish
• Baking sheet (optional) or use foil

We certainly hope you give this deliciousness a try.

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Italian Parmesan Cabbage Wedges

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 70 Minutes
• Total Time: 85 Minutes
• Yield: 4-6 Servings 1x
• Category: Side, Dinner
• Method: Instant Pot/Oven
• Cuisine: Italian
• Diet: Vegan

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Description

Flavorful, “cheesy,” and oh-so-satisfying, these wholesome Vegan Italian Parmesan Cabbage Wedges elevate the humble cabbage to the next level of deliciousness.

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Ingredients

Scale 1x2x3x

• 1 medium green cabbage, cut into wedges *

Sauce Ingredients:

• 1 cup low-sodium vegetable broth *
• 1 cup water
• 1 Tablespoon reduced-sodium tamari *
• 1 teaspoon tahini
• 1 teaspoon Dijon mustard (+/-) *
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon sea salt (+/-) *
• 1/8 teaspoon black pepper

Other Ingredients:

• ¼ cup Vegan Parmesan Cheese

Optional Toppings:

• Freshly chopped parsley

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Instructions

Instant Pot Instructions:

1. Place all the Sauce Ingredients into a small bowl, whisk well and set aside.
2. Clean the cabbage head by removing any lose leaves. Cut the core end stem off; however, leave the hard core intact.
3. Turn the cabbage upside-down so you can visibly see the center hard core. Slice the green cabbage in half through the hard core, then take each half and slice it in half.  There should be 4 cabbage wedges. Do not slice out the hard-inner core, this will help keep the wedge together.
4. Arrange the 4 cabbage wedges into the Instant Pot and pour the sauce mixture over top of the cabbage wedges making sure that each wedge is thoroughly coated with sauce, allowing the sauce to seep into the creases of the cabbage leaves.
5. Set the Instant Pot to Manual Pressure High for 11 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
6. Once all the pressure is released, remove the lid, and carefully remove the cabbage wedges from the Instant Pot using two large slotted spoons, arrange on a serving platter, pour the sauce over top of the cabbage wedges.  Season with sea salt and pepper.  Sprinkle the cabbage wedges generously with ¼ cup of Vegan Parmesan Cheese.  Serve with a nice amount of sauce.

 Oven Instructions:

1. Preheat the oven to 400 F.
2. Place all the Sauce Ingredients into a small bowl, whisk well and set aside.
3. Clean the cabbage head by removing any lose leaves. Cut the core end stem off; however, leave the hard core intact.
4. Turn the cabbage upside-down so you can visibly see the center hard core.
5. Slice the green cabbage in half, then take each half and slice it in half.  Continue until you have 8 cabbage wedges.
6. Do not slice off the hard-inner core, this will help keep the wedge together.  Then arrange the 8 cabbage wedges into a deep 9 x 13 baking dish.
7. Pour the sauce mixture over top of the cabbage wedges making sure that each wedge is thoroughly coated with sauce, allowing the sauce to seep into the creases of the cabbage leaves.
8. Place the casserole dish in the oven, put a baking sheet on top (to lock in the heat or use foil) of the casserole dish. Bake for 40 minutes, then remove from the oven and remove the baking sheet (or foil).  Take a spatula and press down slightly on the cabbage wedges to allow them to slightly separate the leaves and baste the cabbage with the broth (from the bottom of the dish), then place back into the oven to bake for an additional 20 minutes covered until the cabbage becomes tender.
9. After roasting in the oven for the additional 20 minutes covered, remove, and again press down slightly on the cabbage wedges to allow them to slightly separate a tiny bit more and baste the cabbage with the broth. Season with sea salt and pepper, then sprinkle the Vegan Parmesan Cheese generously over top of the cabbage wedges and return to the oven (uncovered) to bake for an additional 10 minutes.
10. Remove and allow to set for 5 minutes before serving.  Serve with several spoonfuls of the sauce on the bottom of the serving plate, then place the cabbage wedges over top of the sauce.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 6

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