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Cheesy roasted cabbage wedges topped with melted Gruyère cheese and garnished with fresh thyme on a white plate

Cheesy Roasted Cabbage

This cheesy roasted cabbage combines sweet caramelized onions, nutty Gruyère cheese, and tender roasted cabbage into a healthy, low-carb, and gluten-free side dish perfect for any occasion.
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Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 large head green cabbage cut into 8 wedges with core intact
  • 5 tablespoons extra-virgin olive oil divided
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper divided, plus more for garnish
  • 1 large sweet onion halved and thinly sliced
  • 2 teaspoons chopped fresh thyme plus fresh thyme leaves for garnish
  • 1½ teaspoons reduced-sodium soy sauce
  • ¼ cup reduced-sodium vegetable broth
  • 1 tablespoon sherry vinegar or cider vinegar
  • 1 cup shredded Gruyère cheese

Instructions
 

  • Preheat your oven to 425°F and coat a large rimmed baking sheet with cooking spray.
  • Place the cabbage wedges on the prepared sheet in an even layer.
  • In a small bowl, whisk 3 tablespoons olive oil, garlic powder, salt, and ¼ teaspoon pepper. Brush the mix evenly over the cut sides of the cabbage.
  • Roast the cabbage for approximately 20 minutes until golden-brown on the edges. Flip the wedges and continue roasting for another 20 minutes, or until crisp-tender.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until softened (about 5 minutes).
  • Stir in thyme, soy sauce, and the remaining pepper. Lower heat to medium-low and continue cooking the onions, stirring occasionally, until golden-brown (15–20 minutes).
  • Add broth and vinegar to the onion mixture. Use a spoon to scrape up any browned bits at the bottom of the pan, then cook for 1–2 minutes, or until the onions are glossy and most of the liquid is absorbed.
  • Top each roasted cabbage wedge with caramelized onions, using about 1 heaping tablespoon per wedge.
  • Sprinkle cheese evenly over the wedges, then return the tray to the oven and roast for 3 minutes, or just until the cheese is melted and bubbling.
  • Garnish with fresh thyme leaves and a sprinkle of black pepper. Serve immediately!