Roasted Cabbage Wedge Salad Food

ROASTED CABBAGE WEDGE SALAD

Steps:

• Preheat oven to 400°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.

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

GRILLED CABBAGE AND CORNED BEEF WEDGE SALAD

Steps:

• Preheat a grill for cooking over medium-high heat.
• Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.
• Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook's Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.
• Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.
• Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.
• Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.

WEDGE SALAD

Steps:

• Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
• See all 50 Simple Salads

ROASTED CABBAGE WEDGE SALAD

Steps:

• Cut cabbage into wedges and place them in a single layer on a baking sheet. Pour 1/2 cup of water on the bottom of the baking sheet.
• Cover the cabbage with foil and bake at 350°F for 45 minutes. Remove the cabbage from the oven and allow it to cool completely at room temperature.
• In a small bowl, whisk the salt, pepper, pressed garlic, oil, and vinegar until well-combined.
• Slice the cabbage into smaller wedges and place them on a serving tray. Pour the marinade on top.
• Garnish with a sprinkle of dill and serve. Enjoy!

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 425 degrees. (You can also grill or microwave.).
• Cut the cabbage into at least 4 to 6 wedges, cutting pole to pole.
• Combine all the ingredients except the cabbage in a small bowl.
• Place each wedge on a piece of foil that is large enough to wrap the wedge. Drizzle about 2 tbsp of the marinade on each wedge. Wrap each wedge in the foil.
• Bake for 20 to 30 minutes, or up to an hour, depending on how soft you like your cabbage.