Instructions
Follow the steps and taste along the way.
Prepare the cabbage and apple
Preheat the oven to 220 °C. Cut the cabbage through the core into 8 wedges, keeping each wedge intact. Core the apple and cut it into 8 slices.
Roast the cabbage
Arrange the wedges on a baking sheet lined with parchment paper. Brush them with 20 ml of olive oil, season with 2 g of salt, and add pepper. Roast for 15 minutes, then carefully turn the wedges over.
Add the apple
Toss the apple slices with 5 ml of olive oil and arrange them among the cabbage wedges. Roast for another 12 to 15 minutes, until the cabbage is tender near the core and browned at the edges. The apple should soften but hold its shape.
Mix the sweet-and-sour dressing
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, water, and the remaining 5 ml of olive oil. Stir in the remaining 0,5 g of salt. The dressing should taste distinctly tangy, with a gently sweet finish.
Finish and serve
Arrange the hot cabbage wedges and apples on plates. Drizzle with the dressing and crumble the blue cheese over the top. Serve immediately, while the cabbage is warm and the cheese is just beginning to melt.
