michellerabin
A wedge salad, a shrimp cocktail and a dirty gin martini is my steak house order. Call me crazy but Sometimes I don’t even order a steak. Wedge salads are the key to my heart and I have created a recipe that marries my love for this classic with my huge crush: cabbage! I roast the wedges and top it with my homemade blue cheese dressing, Some big chunks of bacon and buttery bread crumb. It’s a warm winter version to dig into on these cold gloomy nights. Highly recommend.
1/2 large cabbage cut into 3 inch wedges.
1 tbsp olive oil
150g slab bacon, diced into 1/2 inch cubes
1 cup sour cream
1 cup buttermilk
Juice of 1 lemon (about 3 tablespoons)
2 garlic clove, minced
3 tbsp chopped parsley plus more for garnish
1/2 cup crumbled blue cheese, plus more for garnish
A few dashes of hot sauce, like tabasco
Salt and pepper
1/2 red onion, thinly sliced
1 cup of cherry or grape tomatoes
2 tbsp butter
1/2 cup panko
1/4 cup finely chopped chives
1. Preheat the oven to 400F. Arrange the cabbage wedges on a baking sheet and brush with oil, the season with salt.
2. Scatter the bacon on the baking sheet. Roast for about 20 minutes. Flip the wedges and add the tomatoes.
3. Return to oven until cabbage is golden and tender, about 20 more minutes.
4. Meanwhile, make the dressing by whisking the sour cream, buttermilk, lemon juice, garlic, hot sauce, parsley, salt and pepper together. Stir in crumbled blue cheese.
5. Heat butter in a skillet over medium. Add in bread crumb and toast until golden and fragrant, about 5 minutes.
6. Spoon dressing over a plate, arrange cabbage wedges over top. Spoon bacon and roasted tomato over. Dress with onion, toasted bread crumb, more blue cheese, parsley and chives.
