Savoy Cabbage Wedges with Buttermilk Dressing

Name: Savoy Cabbage Wedges with Buttermilk Dressing
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1 head small head of savoy or Napa cabbage, cut through root end into 6 wedges; 2 tablespoons olive oil; 1 to taste Kosher salt; 2 whole jalapeños; ½ cup buttermilk; ⅓ cup plain whole-fat Greek yogurt; ¼ cup mayonnaise; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon thinly sliced chives, plus more for serving; 1 to taste Freshly ground black pepper; ⅓ cup crumbled blue cheese

Grilled savoy cabbage wedges drizzled with a creamy buttermilk dressing featuring jalapeños, fresh herbs, and topped with crumbled blue cheese. A perfect blend of crispy, creamy, and tangy flavors.

6 servings

1 hr 40 min

Published October 4, 2025

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Ingredients

•1 head small head of savoy or Napa cabbage, cut through root end into 6 wedges
•2 tablespoons olive oil
•1 to taste Kosher salt
•2 whole jalapeños
•½ cup buttermilk
•⅓ cup plain whole-fat Greek yogurt
•¼ cup mayonnaise
•1 teaspoon finely grated lemon zest
•2 tablespoons fresh lemon juice
•1 tablespoon thinly sliced chives, plus more for serving
•1 to taste Freshly ground black pepper
•⅓ cup crumbled blue cheese

Cooking Instructions

1.
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.
60 min
2.
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.
15 min
3.
Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15-20 minutes.
20 min
4.
Serve topped with dressing, blue cheese, and more chives.
5 min
5.
Dressing can be made 1 day ahead. Cover and chill.

Ingredients

•1 head small head of savoy or Napa cabbage, cut through root end into 6 wedges

•2 tablespoons olive oil

•1 to taste Kosher salt

•2 whole jalapeños

•½ cup buttermilk

•⅓ cup plain whole-fat Greek yogurt

•¼ cup mayonnaise

•1 teaspoon finely grated lemon zest

•2 tablespoons fresh lemon juice

•1 tablespoon thinly sliced chives, plus more for serving

•1 to taste Freshly ground black pepper

•⅓ cup crumbled blue cheese

Cooking Instructions

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.

60 min

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.

15 min

Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15-20 minutes.

20 min

Serve topped with dressing, blue cheese, and more chives.

5 min

Dressing can be made 1 day ahead. Cover and chill.