Roasted Savoy cabbage wedges with blue cheese dressing and walnuts recipe
This vivid green cabbage is in season over the festive period and it's deliciously nutty flavour makes it a definite crowd-pleaser. Paired with the crunch of toasted walnuts and a velvety blue cheese dressing, this dish is sure to pack a punch.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 407 calories / serving
- Gluten-free
Ingredients
- 1 large Savoy cabbage, cored and cut into 8 wedges
- 2 tbsp olive oil
- 75g (3oz) walnuts, toasted and roughly chopped
For the dressing
- 50g (2oz) Roquefort, Gorgonzola or other strong vegetarian blue cheese
- 1 tbsp white wine vinegar
- 2 tbsp walnut oil
- 150ml soured cream
- ½ tsp Dijon mustard
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Shop ingredientsEach serving contains
- Energy
- 1680kJ 407.0kcal
- Fat
- 36g
- Saturates
- 10g
- Salt
- 0.9g
- Sugars
- 10g
of the Reference intake
Carbohydrate 9.9gProtein 10.6gFibre 6.3g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the cabbage wedges on a baking tray. Lightly brush with the olive oil; season well. Roast for 25 minutes, or until the leaves are tender and crisp at the edges.
- Meanwhile, make the dressing. Using a food processor or stick blender, whizz the cheese, vinegar, walnut oil, soured cream and mustard until combined and runny. Pour into a small jug and set aside until needed.
- Arrange the cabbage wedges on a serving plate and drizzle over the dressing. Scatter over the chopped walnuts to serve.
- See more Christmas side dishes
