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    Steakhouse Cabbage

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    If you are looking for a show-stopping vegetable to serve at your next dinner, this Steakhouse Cabbage is guaranteed to steal the spotlight. Acting as a brilliant cross between a classic wedge salad and a loaded baked potato, this roasted dish delivers an unbelievably rich, savory flavor profile that elevates the humble cabbage to gourmet status.

    The secret to this dish lies in the dramatic contrast of textures and temperatures. The cabbage is first par-boiled to soften the dense core, ensuring a perfectly tender bite all the way through. It is then roasted in a high-heat oven until the surface is beautifully charred and deeply caramelized, bringing out an inherent, nutty sweetness you simply cannot get from raw greens.

    Once pulled from the oven, the hot wedges are piled high with a cool, creamy whipped blue cheese, salty chunks of crisp bacon, crunchy fried onions, and fresh cherry tomatoes. The rich sour cream base of the dressing melts slightly into the warm, charred crevices of the roasted leaves, creating a decadent, self-saucing bite. Whether you serve it as a hearty side dish alongside a grilled ribeye or enjoy it as a highly satisfying, low-carb meatless main course, the flavor level here is simply off the charts.

    Also Read : Buckwheat Soba Tiger Salad

    Steakhouse Cabbage
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    Steakhouse Cabbage

    Recipe by RecipesVilla
    Course: Random
    Servings
    +
    –

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    1

    hour 
    Calories

    450

    kcal

    Ingredients

    • The Cabbage:

    • 1 medium head green cabbage

    • 3 tbsp salt (for the water), plus more to season the top

    • 1 quart water

    • 3 tbsp butter, melted

    • The Whipped Blue Cheese:

    • 2 oz blue cheese

    • 1/4 cup sour cream

    • 1/4 cup cream cheese

    • 1/2 cup heavy cream

    • The Garnishes:

    • 12 oz bacon, chopped

    • 1/2 cup sliced green onions

    • 12 c herry tomatoes, halved

    • 1 1/2 cups crispy fried onions

    Directions

    • Prep the Core: Cut a shallow “X” into the center of the core at the bottom of the cabbage. Using that “X” as a guide, cut down into the core about 3 inches deep (roughly halfway through the head).
    • Par-Boil: Add 3 tablespoons of salt and 1 quart of water to a stock pot. Place the cabbage into the pot, cut-side down. Bring the water to a boil on high heat and cover tightly. Let it boil for exactly 15 minutes. Turn off the heat and let the cabbage cool until it is safe to handle.
    • Prep for Roasting: Preheat your oven to 450°F (230°C). Line a baking sheet pan with parchment paper.
    • Slice and Season: Using the existing cuts in the core as a guide, carefully divide the cooled cabbage into quarters. Transfer the wedges onto the prepared sheet pan with the rounded side facing down. Brush the cut surfaces generously with the melted butter, and then season them liberally with extra salt.
    • Roast: Roast the cabbage in the preheated oven until it is tender and the surface is beautifully charred, about 1 to 1 1/2 hours.
    • Rest: Remove the pan from the oven. Push the roasted cabbage wedges together, cover them loosely with aluminum foil, and lay a clean kitchen towel over the top. Let the cabbage rest for 15 minutes to allow the interior to finish steaming and softening.
    • Prepare the Garnishes: While the cabbage is roasting, cook the chopped bacon in a skillet over medium heat until very crisp, about 8 to 10 minutes. Drain the bacon bits on paper towels and set aside. Slice the green onions and halve the cherry tomatoes.
    • Whip the Cheese: To make the whipped blue cheese, add the blue cheese, sour cream, cream cheese, and half of the heavy cream to a blender cup. Blend for about 10 seconds, just to incorporate the cream. Add the remaining heavy cream and blend until the mixture is light and fluffy.
    • Assemble and Serve: To serve, spread a dollop of the whipped blue cheese onto a plate and top it with a warm cabbage wedge. Add more whipped blue cheese over the top of the wedge, then pile it high with the crisp bacon, crispy fried onions, sliced green onions, and cherry tomatoes.

    Notes

    • The Power of Char: Do not be afraid of the dark color! The charring adds an incredible amount of flavor and will not taste burnt. However, if you prefer a lighter appearance, you can cover the cabbage loosely with foil once it gets as dark as you like while it finishes roasting.
    • Blending Warning: Be very careful not to over-blend your whipped blue cheese mixture, or the heavy cream will separate and turn into butter! Pulse it just until light and fluffy.

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