Savoy Cabbage Wedges with Buttermilk Dressing

Ingredients for Savoy Cabbage Wedges with Buttermilk Dressing

• 1 small head of savoy or Napa cabbage, cut through root end into 6 wedges

• 2 tablespoons olive oil

• Kosher salt

• 2 jalapeños

• 120ml buttermilk

• 80ml plain whole-fat Greek yoghurt

• 40g mayonnaise

• 1 teaspoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 1 tablespoon thinly sliced chives, plus more for serving

• Freshly ground black pepper

• 40g crumbled blue cheese

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.

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, yoghurt, mayonnaise, lemon zest and juice, and 1 tablespoon chives. Mix well; season dressing with salt and pepper.

Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.

Serve topped with dressing, blue cheese, and more chives.

Dressing can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.