Recipe Instructions:
Ingredients
1 (2-lb.) green cabbage head
4 tablespoons canola oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces blue cheese
2 ounces rye bread or multigrain bread, torn into pieces
How to Make It
Step 1
Preheat oven to 425°F.
Step 2
Cut cabbage head in half, leaving core intact. Cut each cabbage half into 3 wedges. Place wedges on a large baking sheet lined with parchment paper. Brush 2 tablespoons oil over all sides of cabbage wedges. Sprinkle with salt and pepper. Roast at 425°F for 20 minutes. Turn cabbage over; roast 10 minutes.
Step 3
Meanwhile, place cheese in a medium bowl; mash with a fork. Stir in remaining 2 tablespoons oil. Place bread in a food processor; pulse until medium breadcrumbs form, about 5 or 6 times. Add breadcrumbs to cheese mixture; mix well with hands, massaging to ensure breadcrumbs are well coated.
Step 4
Remove pan from oven (cabbage should have roasted for 30 minutes at this point). Arrange cabbage so that one-third of the pan is empty. Spread breadcrumb mixture over empty side of pan. Return pan to oven; roast 5 minutes. Stir breadcrumb mixture; roast 3 to 5 more minutes or until breadcrumbs are crispy. Remove pan from oven. Serve cabbage wedges with crispy breadcrumbs.
