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Roasted Savoy cabbage wedges with blue cheese dressing and walnuts recipe

Roasted Savoy cabbage wedges with blue cheese dressing and walnuts recipe

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This vivid green cabbage is in season over the festive period and it's deliciously nutty flavour makes it a definite crowd-pleaser. Paired with the crunch of toasted walnuts and a velvety blue cheese dressing, this dish is sure to pack a punch. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 407 calories / serving
  • Gluten-free


  • 1 large Savoy cabbage, cored and cut into 8 wedges
  • 2 tbsp olive oil
  • 75g (3oz) walnuts, toasted and roughly chopped

For the dressing

  • 50g (2oz) Roquefort, Gorgonzola or other strong vegetarian blue cheese
  • 1 tbsp white wine vinegar
  • 2 tbsp walnut oil
  • 150ml soured cream
  • ½ tsp Dijon mustard
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    36g 52%
  • Saturates

    10g 51%
  • Sugars

    10g 11%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 9.9g Protein 10.6g Fibre 6.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the cabbage wedges on a baking tray. Lightly brush with the olive oil; season well. Roast for 25 minutes, or until the leaves are tender and crisp at the edges.
  2. Meanwhile, make the dressing. Using a food processor or stick blender, whizz the cheese, vinegar, walnut oil, soured cream and mustard until combined and runny. Pour into a small jug and set aside until needed.
  3. Arrange the cabbage wedges on a serving plate and drizzle over the dressing. Scatter over the chopped walnuts to serve.

See more Christmas side dishes

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