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Roasted Cabbage Wedges with Blue Cheese Dressing

Enjoy a delicious twist on a classic vegetable side dish with these Roasted Cabbage Wedges, complemented by a rich and tangy blue cheese dressing. Perfect for those on a keto diet or anyone looking for a low-carb option that doesn't skimp on flavor.
Course Sides
Cuisine American
Keyword Blue Cheese Dressing, Keto Recipes, keto side dish, Low Carb Vegetables, Roasted Cabbage Wedges
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 225kcal

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Cutting board
  • Knife
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk or fork for dressing

Ingredients

For the Roasted Cabbage:

  • 1 medium head cabbage about 2 pounds or 900 grams
  • 2 tbsp olive oil 30 ml
  • 1 tsp garlic powder 3.1 grams
  • 1 tsp onion powder 2.1 grams
  • Salt and pepper to taste

For the Blue Cheese Dressing:

  • ½ cup blue cheese crumbles 68 grams
  • ⅓ cup sour cream 80 ml
  • ¼ cup mayonnaise 60 ml
  • 2 tbsp heavy cream 30 ml
  • 1 tbsp white wine vinegar 15 ml
  • ½ tsp Worcestershire sauce 2.5 ml
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  • Slice the head of cabbage into 8 equal wedges, ensuring to keep the core intact so the wedges hold together during roasting.
  • Arrange the cabbage wedges on the prepared baking sheet.
  • Drizzle the olive oil evenly over the wedges. Sprinkle with garlic powder, onion powder, salt, and pepper.
  • Roast in the preheated oven for 25 minutes, or until the edges of the cabbage are browned and crispy.
  • While the cabbage is roasting, prepare the blue cheese dressing. In a bowl, combine blue cheese crumbles, sour cream, mayonnaise, heavy cream, white wine vinegar, and Worcestershire sauce. Stir until well combined and smooth. Season with salt and pepper to taste.
  • Once the cabbage is roasted, allow it to cool slightly on the baking sheet.
  • Serve the cabbage wedges with a generous drizzle of the blue cheese dressing or on the side as a dipping sauce.

Notes

To ensure even cooking, try to cut the cabbage into wedges that are the same size.
Leftover blue cheese dressing can be stored in an airtight container in the refrigerator for up to one week.
For a milder dressing, you can substitute blue cheese with feta or gorgonzola.
Adjust the seasoning of the dressing according to your taste preferences.

Nutrition

Calories: 225kcal | Carbohydrates: 13g | Protein: 6g | Fat: 18g | Fiber: 4g | Net Carbs: 9g