Savoy Cabbage Wedges with Buttermilk Dressing
Grilled savoy cabbage wedges drizzled with a creamy buttermilk dressing featuring jalapeños, fresh herbs, and topped with crumbled blue cheese. A perfect blend of crispy, creamy, and tangy flavors.
Ingredients
- •1 head small head of savoy or Napa cabbage, cut through root end into 6 wedges
- •2 tablespoons olive oil
- •1 to taste Kosher salt
- •2 whole 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
- •1 to taste Freshly ground black pepper
- •⅓ cup crumbled blue cheese
Cooking Instructions
- 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.
60 min
- 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.
15 min
- 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.
20 min
- 4.
Serve topped with dressing, blue cheese, and more chives.
5 min
- 5.
Dressing can be made 1 day ahead. Cover and chill.