Roasted Cabbage Wedges With Buffalo Sauce Roasted Cabbage Wedges With Buffalo Sauce

Roasted Cabbage Wedges With Buffalo Sauce | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Excess moisture in cabbage can cause it to burn during roasting. To prevent this, we've cured these cabbage wedges in salt for an hour before cooking to draw out any liquid.

  • Prep time 5 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 4 servings

Ingredients

  • Half head green cabbage , cut in 4 wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup crumbled blue cheese
  • 3 tablespoons 2% plain Greek yogurt
  • 2 tablespoons cayenne pepper sauce (such as Frank's RedHot Original)
  • 2 tablespoons buttermilk
  • 1/4 teaspoon granulated sugar

Method

Arrange cabbage on rimmed baking sheet; brush cabbage all over and between leaves with oil. Sprinkle with salt. Let stand for 1 hour.

Place cast-iron or ovenproof skillet in oven; heat to 450°F. Transfer cabbage to skillet; roast, gently turning once, until tender, about 30 minutes.

While cabbage is roasting, in blender, purée together 3 tbsp of the blue cheese, the yogurt, cayenne pepper sauce, buttermilk and sugar until smooth; drizzle over cabbage. Sprinkle with remaining blue cheese.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 644 mg
  • Sugars 5 g
  • Protein 4 g
  • Calories 129
  • Total fat 10 g
  • Potassium 170 mg
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 2
  • Fibre 0.0
  • Folate 13
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5
  • Vitamin C 42
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Cabbage Wedges With Buffalo Sauce

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