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Roasted Cabbage Wedge Salad

This Roasted Cabbage Wedge Salad is way more delicious and nutritious than the classic iceberg wedge salad.

  • Author: Serena Ball
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F. Line a roasting sheet with parchment paper or grease with oil.
  2. 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.
  3. 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!)
  4. Roast 30-35 minutes for tender-crisp.
  5. Reassemble cabbage wedges and cool or chill in the refrigerator.
  6. 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.
  7. To assemble salad, place wedges on individual salad plates and divide dressing among salads.
  8. Top each salad with a few crumbles of reserved blue cheese and bacon and with chives.