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American·Side Dish

Steakhouse Cabbage

A show-stopping side dish or main course featuring a charred, tender cabbage wedge served with crispy bacon, fried onions, and a decadent whipped blue cheese sauce.

Prep

20m

Cook

75m

Total

110m

Serves

4

Method

  1. 01

    Score the bottom core of the cabbage with an 'X' about 3 inches deep. Place the whole cabbage cut-side down in a pot of cold, heavily salted water. Bring to a boil and simmer for 15 minutes. Drain and let cool until safe to handle.

    Step 1
    Watch · 0:35
  2. 02

    Carefully cut the par-boiled cabbage into four quarters through the scored core. Place the wedges on a parchment-lined baking sheet, spacing them evenly. Brush the surfaces very generously with melted butter and season with more salt.

    Step 2
    Watch · 2:00
  3. 03

    Roast in a 450°F (230°C) oven for about 60 minutes until fully charred and tender (a skewer should penetrate easily). Once cooked, push the wedges together and cover tightly with foil and a kitchen towel to rest and steam for 15 minutes.

    Step 3
    Watch · 3:02
  4. 04

    While the cabbage roasts, cook diced bacon over medium heat until all fat is rendered and it is very crisp; drain on paper towels. Prepare the whipped blue cheese by blending sour cream, cream cheese, blue cheese, and half of the cold cream. Add the remaining cream and blend until light and fluffy, being careful not to over-mix into butter.

    Step 4
    Watch · 3:55
  5. 05

    To plate, spread a portion of whipped blue cheese on a plate. Top with a charred cabbage wedge followed by another dollop of cheese. Garnish with crispy onions, bacon bits, green onions, and cherry tomatoes for acidity.

    Step 5
    Watch · 5:40

From Chef John

  • “Heavy means dense. And for this, dense means delicious.”
  • “A wet cabbage is a slippery cabbage, and a slippery cabbage is a dangerous cabbage to cut.”
  • “You are after all the Bryce Aldridge of how to dress your charred cabbage.”