¼ cup (1 ounce) blue cheese, preferably from a wedge and then crumbled
1 slice cooked bacon, crumbled
2 tablespoons chopped chives or green onions
Preheat oven to 400Â°F. Line a roasting sheet with parchment paper or grease with oil.
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.
Brush each wedge with oil and sprinkle with pepper. Disassemble each wedge in half (you will reassemble after roasting so place matching pieces together!)
Roast 30-35 minutes for tender-crisp.
Reassemble cabbage wedges and cool or chill in the refrigerator.
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.
To assemble salad, place wedges on individual salad plates and divide dressing among salads.
Top each salad with a few crumbles of reserved blue cheese and bacon and with chives.