Roasted Cabbage Wedge Salad

4.5 from 2 reviews

A tender-crisp wedge of slightly sweet roasted cabbage with a super creamy yogurt-based blue cheese dressing.




  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 pepper. 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, yogurt and buttermilk. 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.