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Bon Appétit

Savoy Cabbage Wedges With Buttermilk Dressing

5.0

(8)

Image may contain Food Dish Meal Plant Platter Vegetable Salad and Lettuce
Christopher Testani

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Recipe information

  • Yield

    4 Servings

Ingredients

1

small head of savoy or Napa cabbage, cut through root end into 6 wedges

2

tablespoons olive oil

Kosher salt

2

jalapeños

½

cup buttermilk

⅓

cup plain whole-fat Greek yogurt

¼

cup mayonnaise

1

teaspoon finely grated lemon zest

2

tablespoons fresh lemon juice

1

tablespoon thinly sliced chives, plus more for serving

Freshly ground black pepper

⅓

cup crumbled blue cheese

Preparation

  1. Step 1

    Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.

    Step 2

    Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.

    Step 3

    Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.

    Step 4

    Serve topped with dressing, blue cheese, and more chives.

    Step 5

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 290 Fat (g) 24 Saturated Fat (g) 7 Cholesterol (mg) 20 Carbohydrates (g) 14 Dietary Fiber (g) 5 Total Sugars (g) 8 Protein (g) 7 Sodium (mg) 290
Explore Bon AppétitSaladSalad DressingSavoy CabbageCabbageLeafy GreensVegetableButtermilkYogurtMainSideGluten-FreeVegetarianKetoGrillingDinner
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Reviews (8)

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  • Hell yes. I thought my boyfriend was a monster for "not liking" blue cheese. Sprinkled some on this salad and guess who suddenly wants more? Added bacon because I'm basic like that. Have also made this dressing every chance I can. Tangy, creamy, cool. It's amazing and perfect for August.

    • Anonymous

    • Colorado

    • 8/10/2019