Name: Savoy Cabbage Wedges with Buttermilk Dressing
Yield: 4 servings
Ingredients: 1 small head of savoy or Napa cabbage, cut through root end into 6 wedges; 2 tablespoons olive oil; Kosher salt; 2 jalapeños; 1/2 cup buttermilk; 1/3 cup plain whole-fat Greek yogurt; 1/4 cup 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; 1/3 cup crumbled blue cheese

Grilled savoy cabbage wedges with buttermilk dressing on a white plate.

Photo by Christopher Testani

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Recipe information

Yield
4 servings

Ingredients

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

2 tablespoons olive oil

Kosher salt

2 jalapeños

1/2 cup buttermilk

1/3 cup plain whole-fat Greek yogurt

1/4 cup 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

1/3 cup crumbled blue cheese

Preparation

Step 1
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.
Step 2
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, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.
Step 3
Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.
Step 4
Serve topped with dressing, blue cheese, and more chives.
Do Ahead
Step 5
Dressing can be made 1 day ahead. Cover and chill.

TagsSalad Savoy Cabbage Cabbage Leafy Greens Vegetable Buttermilk Dairy Side Dinner Vegetarian Nut Free Gluten Free Make Ahead Grilling Summer Bon Appétit

Recipe notes

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