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Recipe Detail Page
Roasted Cabbage Wedges with Buttermilk Dressing
Holiday 2022
At three bucks a head, cabbage is an economical way to feed a crowd. It’s also a great substitute for Brussels sprouts, which can be both pricey and tricky to find around Christmas. Here, it’s roasted until deeply caramelized then dressed with a zippy buttermilk dressing. Celery leaves, which often get chucked out, are used as an herbaceous garnish.
Serves 6 to 8
BUTTERMILK DRESSING
1/4 cup (60 mL) buttermilk
1/4 cup (60 mL) sour cream
3 tbsp (45 mL) mayonnaise
1 1/2 tsp (7 mL) hot prepared horseradish
1 tsp (5 mL) strained fresh lemon juice
Salt and freshly ground pepper to taste
CABBAGE
3 tbsp (45 mL) olive oil, plus extra for brushing
1 medium head green cabbage, about 5 lbs (2.27 kg)
Salt and freshly ground pepper to taste
1/2 cup (125 mL) pale celery leaves to garnish (optional)
1. For the buttermilk dressing, whisk together ingredients in a medium bowl. Refrigerate in an airtight container up to 1 week.
2. For the cabbage, position racks in top and bottom thirds of oven. Preheat to 425°F (218°C). Generously brush two large, rimmed baking sheets with oil.
3. Remove and discard any discoloured outer leaves from cabbage. Trim stem and cut vertically, through the core, into quarters. Cut each quarter through core into thirds to make 12 wedges in total. Divide, cut sides down, between prepared sheets. Brush each wedge with oil. Season with salt and pepper. Roast in top and bottom thirds of oven, flipping cabbage wedges and switching sheets halfway through, until edges are deeply browned and centres are tender when pierced with a knife, 30 to 40 minutes. Let cool 10 minutes.
4. Arrange wedges on a large platter. Drizzle with buttermilk dressing. Sprinkle with celery leaves. Serve immediately.
Serves 6 to 8
