Savoy Cabbage Wedges With Buttermilk Dressing Recipes

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SAVOY CABBAGE WEDGES WITH BUTTERMILK DRESSING



Savoy Cabbage Wedges with Buttermilk Dressing image

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Provided by Chris Morocco

Categories     Bon Appétit     Side     Salad     Cabbage     Blue Cheese     Chive     Buttermilk     Yogurt     Lemon Juice     Dinner     Grill     Summer     Lunch     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 12

1 small head of savoy or Napa cabbage, cut through root end into 6 wedges
2 tablespoons olive oil
Kosher salt
2 jalapeños
1/2 cup buttermilk
1/3 cup plain whole-fat Greek yogurt
1/4 cup mayonnaise
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon thinly sliced chives, plus more for serving
Freshly ground black pepper
1/3 cup crumbled blue cheese

Steps:

  • Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.
  • Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15-20 minutes.
  • Serve topped with dressing, blue cheese, and more chives.
  • Do Ahead
  • Dressing can be made 1 day ahead. Cover and chill.

EASY SAVOY CABBAGE



Easy Savoy Cabbage image

I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.

Provided by Lena

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

1 head savoy cabbage, sliced
3 tablespoons butter
¼ cup heavy whipping cream, or to taste
salt and freshly ground black pepper to taste
⅛ teaspoon ground nutmeg, or to taste

Steps:

  • Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
  • Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 14.2 g, Cholesterol 43.3 mg, Fat 14.4 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 168.8 mg, Sugar 5.2 g

ROAST SAVOY CABBAGE WITH LEMON



Roast Savoy cabbage with lemon image

Serve this lemon-roasted Savoy cabbage alongside your favourite main - it goes well with meat, fish and veggie dishes

Provided by Anna Glover

Categories     Side dish

Time 50m

Number Of Ingredients 3

4 tbsp olive oil, plus extra for the baking tray
1 lemon, zested and juiced
1 medium-to-large Savoy cabbage, cut into 6 wedges

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Whisk the olive oil, the zest and juice of the lemon and some seasoning together. Tip the cabbag onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.

Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

CABBAGE WEDGES GRILLED WITH BUTTERMILK CAYENNE DRESSING



Cabbage Wedges Grilled With Buttermilk Cayenne Dressing image

Fire up the grill, it's grill time.Yes, anytime is grill time! I live 15 minutes from Lake Erie and yep it's cold here in the winter, but that doesn't stop me from knocking the snow off the and removing the cover on the grill.

Provided by Timothy H.

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup buttermilk
1 tablespoon mayonnaise
2 teaspoons chopped scallions
1/2 teaspoon cayenne, power
1/2 teaspoon fresh ground pepper
1/4 teaspoon kosher salt
1/4 teaspoon celery seed
1 head cabbage (about 2 lbs)

Steps:

  • Make The Dressing:.
  • In a small bowl add buttermilk,mayo,scallions,cayenne,black pepper,salt and celery seed.Using a whisk mix thoroughly until it is thick like buttermilk.
  • Cut the cabbage in half, lengthwise down the core.Then cut each cabbage half into 4 wedges again lengthwise down the core.In total you should have 8 wedges.Sprinkle cabbage with salt as needed. Heat the grill to medium high coat the grill with oil.Cook cabbage wedges until wilted and apparent grill marks have formed on the outside of the cabbage about 2-3 minutes per side. Remove from the grill and transfer to a platter. Drizzle with buttermilk dressing and serve.

Nutrition Facts : Calories 85.6, Fat 1.8, SaturatedFat 0.4, Cholesterol 2.2, Sodium 208.6, Carbohydrate 15.9, Fiber 5.8, Sugar 9, Protein 4

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2016-06-21 Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer …
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  • Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.
  • Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.


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