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Cheesy Roasted Savoy Cabbage Wedges Recipe

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This Cheesy Roasted Savoy Cabbage Wedges recipe offers a delicious twist on a classic vegetable, roasting tender cabbage wedges until slightly charred and soft, then smothering them in a rich, creamy cheddar cheese sauce infused with sautéed leeks and garlic. Baked to bubbly perfection and topped with melted mature cheddar, this recipe makes a comforting and flavorful side dish that’s perfect for family dinners or special occasions.

Ingredients

For the Cabbage:

  • 1 savoy cabbage (cut into 8 wedges)
  • 1 tbsp olive oil
  • 1/4 tsp salt

For the Sauce and Topping:

  • 3 tbsp butter (divided)
  • 2 leeks (sliced)
  • 3 cloves garlic (minced)
  • 1 tsp apple cider vinegar
  • 3 tbsp flour
  • 500ml / 2 cups double/heavy cream (plus 4 tbsp)
  • 120g / 4 oz mature (aged) cheddar (grated)

Instructions

  1. Preheat and Prepare Cabbage: Preheat your oven to 180°C (160°C for fan ovens) or 350°F. Cut the savoy cabbage into 8 wedges through the core, then remove most of the core while keeping the leaves intact. Arrange the wedges on a baking pan, brush both sides with olive oil, and season lightly with salt. Roast in the oven for about 15 minutes until the cabbage softens and the outer leaves begin to char, taking care not to burn them.
  2. Sauté Leeks and Garlic: While the cabbage roasts, melt 1 tablespoon of butter in a pan over low heat. Add the sliced leeks and sauté gently for 15 minutes until they become very soft. Add the minced garlic and cook for an additional 30 seconds. Then, deglaze the pan with the apple cider vinegar, allowing the liquid to reduce almost completely.
  3. Make Cheese Sauce: To the pan, add the remaining 2 tablespoons of butter and melt. Stir in the flour to form a loose paste and cook for about one minute, stirring constantly. Slowly whisk in the heavy cream while stirring to avoid lumps. Bring the mixture to a simmer and cook for several minutes until the sauce thickens. Fold in half of the grated mature cheddar cheese and stir until melted. Taste and season with salt. Remove about 250ml (1 cup) of this cheese sauce and set it aside for later use.
  4. Assemble and Bake: Remove the cabbage wedges from the oven and arrange them on top of the remaining cheese sauce in the pan. Pour the reserved cheese sauce evenly over the cabbage wedges. Sprinkle the remaining grated cheddar cheese on top. Cover the dish with tin foil and return it to the oven. Bake for 20 minutes or until the sauce is bubbly and the cheese is melted. Then remove the foil and bake uncovered for an additional 10 minutes, or until the cheese starts to brown and develop a golden color.

Notes

  • Keep an eye on the cabbage during the initial roasting to avoid burning the leaves.
  • Removing most of the core helps the wedges cook evenly while keeping the cabbage intact.
  • Use mature cheddar cheese for a sharper, more flavorful sauce.
  • You can substitute the heavy cream with a lighter cream or milk for a less rich sauce, but the texture and flavor will differ.
  • Serve this dish immediately to enjoy the creamy cheesy topping at its best.

Find it online: https://yumntasty.com/cheesy-roasted-savoy-cabbage-wedges-recipe/