Roasted Cabbage Wedge Salad with Yogurt Gorgonzola Dressing

4 steps · 45 min total

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