I love seared cabbage, loaded with butter, golden and crispy leaves on the outside and the center steamed and tender. I also love a good wedge salad. This dish brings both together. Blue cheese is a personal choice, so I leave this decision to you, but I prefer Bayley Hazen from Jasper Hill Farms in Vermont.
Ingredients
- 2 tablespoons unsalted butter, softened
- 1 small to medium (or preferred serving size) head green cabbage, quartered
- Kosher salt
- Freshly ground black pepper
- 1¼ cups crumbled blue cheese, divided
- ¾ cup buttermilk
- ¾ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Worcestershire sauce, Lea & Perrins preferred
- 2 cloves garlic, minced
- Juice and finely grated zest of 1 lemon
- ¼ cup walnuts, toasted and roughly chopped
- 10 strips crispy bacon, roughly chopped
- ¼ cup parsley leaves, finely chopped
Preparation
Serves 4.
Preheat a large skillet or thick sauté pan over medium heat. Using the back of a spoon, spread the butter onto the cut sides of all four quarters cabbage, using about ½ tablespoon per piece. Season liberally with salt and sear each cut side for approximately 5 to 7 minutes until golden brown with crispy edges. By the time both sides are seared, the inner leaves of the cabbage should be tender and steamed. Low and slow is the key here.
As the cabbage is searing, combine 1 cup blue cheese crumbles with buttermilk, mayonnaise, Dijon, Worcestershire, garlic, lemon juice and zest into a blender and blend on high until smooth. Taste and season with salt and ground black pepper.
To assemble, lay cabbage quarters golden side up and drizzle liberally with dressing, being sure to get plenty into the cracks and crevices. Top with remaining blue cheese crumbles, walnuts and bacon bits. It’s OK to have a heavy hand here. Finish with a good sprinkle of chopped parsley and serve. (This dish is best served with a knife, in true wedge fashion.)
