Steakhouse Cabbage

Instructions

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1. 1 Cut a shallow X into the center of the core at the bottom of the cabbage. Using that as a guide, cut down into the core about 3 inches deep, or roughly halfway through.
2. 2 Add 3 tablespoons salt and 1 quart of water to a stock pot, and place the cabbage in cut side down. Bring to a boil on high and cover tightly. Let boil for 15 minutes. Turn off heat and let cool until safe to handle.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with parchment.
4. 4 Using the existing cuts in the core, carefully divide the cabbage into quarters. Transfer onto the prepared sheet pan, with the rounded side down. Brush the surface generously with melted butter, and then season liberally with salt.
5. 5 Roast cabbage in the preheated oven until just tender, and surface is charred, 1 to 1 1/2 hour. The charring adds lots of flavor, and will not taste burnt, but if you prefer a less dark appearance, you can cover the cabbage with foil when it gets as dark as you like while it finishes roasting.
6. 6 Push cabbage wedges together, cover with foil, and then lay a towel over the top. Let rest for 15 minutes before serving.
7. 7 While cabbage is roasting, prepare garnish: cook bacon in a skillet over medium heat until very crisp, 8 to 10 minutes; drain on paper towels and set aside. Slice green onions and tomatoes, and make the whipped blue cheese.
8. 8 For whipped blue cheese, add blue cheese, sour cream, cream cheese, and half the cream to a blender cup and blend for about 10 seconds, just to incorporate the cream. Add remaining cream and blend until mixture is light and fluffy. Do not overblend or the cream will separate.
9. 9 To serve, place some whipped blue cheese on a plate and top with a wedge. Add more whipped blue cheese on top, and pile with crisp bacon, crispy fried onions, green onions, and cherry tomatoes.