Myles New//Hearst Owned

Roasted Cabbage with Blue Cheese Dressing

Roasting the cabbage really brings out its earthy sweetness.

By The Good Housekeeping Cookery TeamPublished: 25 November 2020

As Christmas side dishes go, it doesn't get better than a delicious red cabbage recipe. We love this luxurious creamy blue cheese red cabbage!

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Yields:

8 serving(s)

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

Cal/Serv:

119

Ingredients

1
red cabbage, outer leaves discarded
2 Tbsp.
vegetable oil
100 g
blue cheese, crumbled (we used Stilton)
75 ml
soured cream
2 tsp.
cider or white wine vinegar
1/2 tsp.
Dijon mustard
4 Tbsp.
pomegranate seeds

Directions

1. Step 1Preheat oven to 220°C (200°C fan) mark 7 and line a baking tray with baking parchment. Cut cabbage in half through the core, then cut each half into 4 even wedges and put on the lined tray.
2. Step 2Drizzle with the oil, season and rub all over the cabbage to coat. Arrange cut-side down. Cook for 30-35min, turning over halfway.
3. Step 3Meanwhile, mash the blue cheese with the soured cream to make a chunky sauce. Stir in the vinegar, mustard and some seasoning.
4. Step 4Transfer cabbage wedges to a warmed serving plate and serve hot with the blue cheese sauce and pomegranate seeds spooned over.

Get ahead:

Make blue cheese sauce (step 3) up to a day ahead. Cover and chill. Prepare to end of step 2 up to 3hr ahead. Cool, cover and leave at room temperature. To serve, reheat cabbage in a hot oven for 10min and complete recipe.