cabbage wedge

The Classic Blue Cheese Cabbage Wedge

This is the most direct translation of the steakhouse iceberg wedge, but with more character.

Servings: 4 | Prep Time: 15 minutes

Ingredients

For the Salad:

• 1 medium head green cabbage (or Savoy for more texture)

• 6 slices thick-cut bacon, cooked until crisp and crumbled

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• ¼ cup chopped fresh chives or green onions

• Freshly cracked black pepper

For the Blue Cheese Dressing:

• ¾ cup mayonnaise (full-fat for best texture)

• ½ cup sour cream

• 4 oz blue cheese, crumbled (divided)

• 2 tbsp buttermilk or whole milk (plus more to thin if needed)

• 1 tbsp fresh lemon juice or white wine vinegar

• 1 small garlic clove, minced

• ¼ tsp each: salt, black pepper, onion powder

Instructions

1. Prep the Cabbage: Remove any damaged outer leaves. Do NOT core the entire cabbage. Keeping the core intact is what holds the wedges together. Using a sharp chef’s knife, cut the cabbage in half through the core. Place each half cut-side down and cut into quarters, again through the core. You now have 4 substantial wedges. Rinse them gently under cold water, shake off excess, and pat dry very well with paper towels or a clean kitchen towel.

2. Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, half of the blue cheese crumbles, buttermilk, lemon juice, garlic, and seasonings. Stir until well combined but still a bit chunky. Fold in the remaining blue cheese crumbles. Cover and refrigerate while you prepare the toppings.

3. Assemble: Place one cabbage wedge on each plate. The flat, cut side should face up to catch the dressing. Spoon a generous amount of dressing over the wedge, letting it drip down the sides.

4. Top: Scatter with crumbled bacon, cherry tomatoes, red onion slices, and chives. Finish with a generous grind of black pepper.

5. Serve: Provide a steak knife for easy eating.

Essential Tips for the Perfect Wedge

• The Core is Key: Leaving about 1-1.5 inches of the core at the base of each wedge is non-negotiable. It’s the “handle” that keeps it intact.

• Dry Thoroughly: Water will dilute your dressing. A salad spinner works great for the outer leaves, but pat the wedges dry after cutting.

• Dressing Consistency: The dressing should be thick enough to cling, but spoonable. Add more buttermilk a teaspoon at a time if too thick.

• Serve Chilled: For the best crunch, keep the cabbage wedges in the fridge until ready to plate.

Global & Flavorful Variations

The cabbage wedge is a blank canvas. Here are some inspired twists:

1. Asian-Inspired Sesame Ginger Wedge

• Dressing: Whisk together ¼ cup soy sauce, 3 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp honey, 1 tsp fresh grated ginger, 1 minced garlic clove, and 1 tbsp mayo or peanut butter for creaminess.

• Toppings: Chopped roasted peanuts, toasted sesame seeds, shredded carrots, sliced scallions, fresh cilantro.

• Protein: Grilled chicken or shrimp.

2. Spicy Southwest Wedge

• Dressing: Creamy cilantro-lime ranch or a spicy avocado crema.

• Toppings: Grilled corn (off the cob), black beans, pickled jalapeños, crumbled cotija or pepper jack cheese, tortilla strips.

• Garnish: Fresh cilantro and a lime wedge.

3. Grilled Wedge Salad

• Prep: Brush cabbage wedges lightly with olive oil, salt, and pepper. Grill over medium-high heat for 3-4 minutes per side, until lightly charred and slightly softened.

• Serve: Top with your favorite dressing (blue cheese or a balsamic glaze works wonderfully). The grilling brings out a sweet, smoky flavor.

4. Simple & Bright Lemon-Herb Vinaigrette Wedge

• Dressing: A simple vinaigrette of extra virgin olive oil, fresh lemon juice, Dijon mustard, minced shallot, salt, and pepper. Whisk in chopped fresh dill and parsley.

• Toppings: Shaved Parmesan, toasted pine nuts, maybe some white beans for protein.

How to Eat a Cabbage Wedge

It’s part of the fun! Use your knife to cut bite-sized pieces from the wedge, dragging them through the pooled dressing and toppings on your plate.

This humble vegetable transforms into a show-stopping, satisfying salad that’s anything but boring. Enjoy exploring its versatility