Roasted Cabbage Wedge Salad with Yogurt Gorgonzola Dressing Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Roast the Cabbage

   Preheat your oven to 200°C (400°F). Cut the half head of cabbage into four thick wedges, making sure each wedge stays attached at the core.

   Arrange them on a baking sheet, drizzle with 1 teaspoon grapeseed oil, and season generously with salt and pepper. Roast for 20-25 minutes, flipping the wedges once halfway through, until the edges are tender and slightly caramelized.

   25 min
2. 02

   Cook the Bacon

   While the cabbage roasts, cook the 2 strips of bacon in a skillet over medium heat until they're deeply crispy. Transfer the bacon to paper towels to drain, then crumble it into small pieces once it's cool enough to handle.

   10 min
3. 03

   Prepare the Dressing

   Mince the 1 clove garlic and finely chop 2 tablespoons of scallions. In a small bowl, whisk together the 1 cup Greek yogurt, two-thirds cup gorgonzola, minced garlic, half a lemon's juice, and the chopped scallions. Season with salt and pepper, stirring until everything is well combined and the dressing is smooth.

   7 min
4. 04

   Assemble the Salad

   Halve the half cup grape tomatoes and finely chop the remaining 1 tablespoon of scallions. Arrange the warm roasted cabbage wedges on individual serving plates. Top each wedge with the halved tomatoes, crumbled bacon, and a generous drizzle of the creamy gorgonzola dressing. Finish with the chopped scallions right before serving.

   5 min