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.