Roasted Cabbage with Blue Cheese Sauce

A platter holds roasted cabbage wedges topped with chunky blue cheese sauce all sitting on a bed of purple radicchio.

4.86 from 7 votes

Perfectly Roasted Cabbage is one of the easiest and most delicious ways to enjoy the often ignored green cabbage. Turn the ordinary into extraordinary with a velvety rich drizzle of blue cheese sauce.

Prep Time5

Cook Time45

Total Time50

Course: Side Dishes

Cuisine: American

Keyword: blue cheese, blue cheese sauce, cabbage, roasted cabbage

Servings: servings

Calories: 396kcal

Author: Tara Noland

Equipment

Ingredients

1 medium head green cabbage
olive oil
salt and pepper
1 cup heavy cream
1 1/4 cup blue cheese; crumbled and divided
1 tbsp Worcestershire Sauce
salt and pepper
1 head Chioggia Radicchio optional
2 tbsp fresh parsley optional

Instructions

Preheat oven to 400 F.
Slice the cabbage through the middle of the core and continue all the way through.
Remove the bottom half of the core from each piece.
Cut each half into half again through the core area, and repeat again. In the end there will be 8 wedges.
Drizzle olive oil all over the bottom of a roasting pan.
Place each wedge flat side down in the oil, rub then flip over again.
Roast for 45 minutes, or more depending on how crispy you want the cabbage to be.
While the cabbage is roasting, place the cream, Worcestershire and blue cheese together in a small saucepan.
Heat them together on medium low heat, whisking as it warms up.
Once the blue cheese has incorporated into the milk, allow to come to a slight simmer then immediately remove from the heat.

Nutrition