Roasted Cabbage with Gorgonzola Picante

/ Food and Nutrition / By

 

 

Whole Roasted Cabbage With Gorgonzola Picante*

 

This takes time but is worth trying.

 

Active Time: 20 minutes Total Time: 3½ hours. Makes: 6-8 servings

 

  • 1 green cabbage
  • ½ cup olive oil, plus more for seasoning
  • Kosher salt and freshly ground black pepper
  • ¼ cup grapeseed oil
  • 1½ tablespoons Sherry vinegar
  • ½ cup whole milk
  • 6 ounces crumbled gorgonzola, preferably picante
  • 2 tablespoons chopped parsley
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme

 

 

  1. Preheat oven to 450 degrees. In a roasting pan, season cabbage generously with olive oil, salt and pepper. Place cabbage in oven and roast, turning occasionally, until charred on outside and tender within, about 3 hours.
  2. Meanwhile, make Sherry vinaigrette: In a medium bowl, combine ½ cup olive-grapeseed oil mixture. In a separate, larger bowl, mix 2 tablespoons olive-grapeseed oil with 2 teaspoons Sherry vinegar until combined. Season with salt and pepper to taste. Set aside.
  3. Make gorgonzola sauce: In a small sauce pan over medium heat, heat milk to just below boiling. In a blender, purée hot milk and two-thirds of gorgonzola until smooth. While motor is running, slowly drizzle in remaining olive-grapeseed oil. Stir in remaining Sherry vinegar, and season with salt and pepper. Set sauce aside.
  4. Transfer cooked cabbage to a wire rack set over a baking sheet. Let cool 15–20 minutes.
  5. Slicing vertically through the core, cut cooled, cooked cabbage into 8 wedges, leaving core intact in each wedge. Toss cabbage with Sherry vinaigrette and season with salt and pepper.
  6. Line the bottom of a large baking dish with gorgonzola sauce, place cabbage on top, and garnish with remaining gorgonzola and herbs.
  7. Return cabbage to oven. Bake until sauce is bubbling and cheese has melted, 5–6 minutes.

 

Historical note:

Gorgonzola is a fabulous blue from the northern Piedmont of Italy. This cheese uses a traditional two curd method, known as ‘del Nonno’ (Grandfathers cheese) or ‘Antico’ (old fashioned). Today this method is known as ‘Picante’ due to the stronger flavor. This is a drier, more crumbly cheese than the modern Gorgonzola ‘Dolce’.