This Roasted Cabbage Wedge Salad is way more delicious and nutritious than the classic iceberg wedge salad.
- Half of a 2 1/2 pound head of cabbage
- 1 tablespoon olive oil
- 1/2 Kosher teaspoon salt, divided
- 1/3 cup low-fat mayonnaise
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon dried oregano, crumbled between your fingers
- 1/4 teaspoon pepper
- ¼ cup (1 ounce) blue cheese, preferably from a wedge and then crumbled
- 1 slice cooked bacon, crumbled
- 2 tablespoons chopped chives or green onions
- Preheat oven to 400°F. Line a roasting sheet with parchment paper or grease with oil.
- For the cabbage, slice wedges so that the base of each wedge is about 1 1/2-inches thick. If you start with a 2 1/2 pound full head of cabbage, and use half of it for this recipe, you will have 5 or 6 wedges.
- Brush each wedge with oil and sprinkle with 1/2 teaspoon salt. Disassemble each wedge in half (you will reassemble after roasting so place matching pieces together!)
- Roast 30-35 minutes for tender-crisp.
- Reassemble cabbage wedges and cool or chill in the refrigerator.
- Meanwhile, whisk together mayonnaise, buttermilk, remaining salt, oregano, pepper. Stir in nearly all the blue cheese and nearly all the bacon; reserving a few crumbles of blue cheese and bacon for topping.
- To assemble salad, place wedges on individual salad plates and divide dressing among salads.
- Top each salad with a few crumbles of reserved blue cheese and bacon and with chives.