Steakhouse Cabbage with Whipped Blue Cheese - Food Wishes
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Date: 2026-04-12
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Comments and reviews: 20
Hollis_Ramsey
This could be done with whipped feta, showered with dill and maybe a mint drizzle. But however it’s done and I’m sure there are lots of ways, there should be confit tomatoes (with or without garlic) as an accompaniment, perhaps also some lemon supremes! As a cabbage, blue cheese, feta, garlic, bacon, tomato, etc. lover, I just need to adjust it for the air fryer. My AI will tell me how.
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This could be done with whipped feta, showered with dill and maybe a mint drizzle. But however it’s done and I’m sure there are lots of ways, there should be confit tomatoes (with or without garlic) as an accompaniment, perhaps also some lemon supremes! As a cabbage, blue cheese, feta, garlic, bacon, tomato, etc. lover, I just need to adjust it for the air fryer. My AI will tell me how.
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prophet71124
I have a world famous gorgonzola cheese that is made here in Wisconsin and I am going to use that because I want my recipe to be WORLD FAMOUS. Last week I ended up eating a whole pound of this gorgonzola over a four day period. You want to know what happened Ha, I went back to Woodman's Market and bought two more pounds. Ok, so I have a gorgonzola fetish. So what.
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I have a world famous gorgonzola cheese that is made here in Wisconsin and I am going to use that because I want my recipe to be WORLD FAMOUS. Last week I ended up eating a whole pound of this gorgonzola over a four day period. You want to know what happened Ha, I went back to Woodman's Market and bought two more pounds. Ok, so I have a gorgonzola fetish. So what.
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Jewels9347
foodwishes Are you using Roth Buttermilk Blue or another buttmilk blue cheese I know you don't usually post brand information but I fancy myself a cheese aficionado, but I haven't broken into blues nearly as much as I'd like to yet. I'd love to know if you have a favorite blue from a specific brand and if you have a favorite style of blue cheese.
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foodwishes Are you using Roth Buttermilk Blue or another buttmilk blue cheese I know you don't usually post brand information but I fancy myself a cheese aficionado, but I haven't broken into blues nearly as much as I'd like to yet. I'd love to know if you have a favorite blue from a specific brand and if you have a favorite style of blue cheese.
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TheJacklwilliams
I realize ya’ll love John and it appears he does some pretty cool things. I came into this video however, instantly recognized his voice and I can’t take it. I cannot listen to him. I can’t put my finger on iit but it’s like he narrrated Hanna Barbera or something. The up and down pitch of his voice, etc drives me insane.
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I realize ya’ll love John and it appears he does some pretty cool things. I came into this video however, instantly recognized his voice and I can’t take it. I cannot listen to him. I can’t put my finger on iit but it’s like he narrrated Hanna Barbera or something. The up and down pitch of his voice, etc drives me insane.
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rutheglin-pugh2320
My sons make fun of the fact that i once burnt some cabbage, years and years ago intheir chikdhood. It's now as if I always did. You know how these family exaggerations tend to occur. I feel like passing this on to them. see, even chef John does it on purpose. Or is this an April Fools day effort
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My sons make fun of the fact that i once burnt some cabbage, years and years ago intheir chikdhood. It's now as if I always did. You know how these family exaggerations tend to occur. I feel like passing this on to them. see, even chef John does it on purpose. Or is this an April Fools day effort
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ZMacDougall
Sorry but that looks awful, but to be fair to you I don't think there is anyway you could make that combination of garnishes look good. Beside it doesn't matter what it looks like because it is probably delicious and I can't wait to try making it. Thanks for the recipe.
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Sorry but that looks awful, but to be fair to you I don't think there is anyway you could make that combination of garnishes look good. Beside it doesn't matter what it looks like because it is probably delicious and I can't wait to try making it. Thanks for the recipe.
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JohnSvj-f2v
I've roasted cabbage in the past but this takes it to a whole new level. I think that just for fun. I'd make one wedge as show, the the second I'd brush on honey butter, to the third, I'd brush on maple syrup-butter, then the last brown sugar cinnamon butter.
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I've roasted cabbage in the past but this takes it to a whole new level. I think that just for fun. I'd make one wedge as show, the the second I'd brush on honey butter, to the third, I'd brush on maple syrup-butter, then the last brown sugar cinnamon butter.
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andersjjensen
The joke-ception is so deep I needed to spell it out to follow along: This is a joke recipe that is actually not a joke at all, posted on a day where people will think it's a joke, but it's not. and that's the joke!
Did I get it
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The joke-ception is so deep I needed to spell it out to follow along: This is a joke recipe that is actually not a joke at all, posted on a day where people will think it's a joke, but it's not. and that's the joke!
Did I get it
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ArdentlyGrant
That's the first time I've ever heard of it. I guess I need to go out more frequent restaurants that may or may not be sourcing their ingredients from clean and legitimate sources, drink all that fluoride water up. yum yum.
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That's the first time I've ever heard of it. I guess I need to go out more frequent restaurants that may or may not be sourcing their ingredients from clean and legitimate sources, drink all that fluoride water up. yum yum.
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DeltaDemon1
Not sure if this is a joke as it's on April 1st but it also looks good to me but, I may be the only person in the universe who like charred cabbage so, not sure (except that weird guy on alpha centaury, but he doesn't count.
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Not sure if this is a joke as it's on April 1st but it also looks good to me but, I may be the only person in the universe who like charred cabbage so, not sure (except that weird guy on alpha centaury, but he doesn't count.
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SkepticalSteve01
Chef John may be the last cook in the English-speaking world who still uses the word crisp’, instead of the baby-talk crispy’!
Tip of the hat to you, sir! Speak to us like adults, and we’ll love you for it.
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Chef John may be the last cook in the English-speaking world who still uses the word crisp’, instead of the baby-talk crispy’!
Tip of the hat to you, sir! Speak to us like adults, and we’ll love you for it.
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adaada62693
Roasted cabbage is so good but I see what I did wrong. I like a little bit of char not a heavy one but I didn’t do the boiling step when I roasted mine. I’m gonna do that next time I roast my cabbage.
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Roasted cabbage is so good but I see what I did wrong. I like a little bit of char not a heavy one but I didn’t do the boiling step when I roasted mine. I’m gonna do that next time I roast my cabbage.
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dianeladico1769
Please let this be an April Fool's thing. Some of the recent recipes have been a tossup between expanding culinary horizons and time for a thorough medical workup and I'm starting to worry about him.
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Please let this be an April Fool's thing. Some of the recent recipes have been a tossup between expanding culinary horizons and time for a thorough medical workup and I'm starting to worry about him.
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georgejones5019
If thr cabbage was more brown and less burnt. This could be pretty good.
I'd lightly flour the cabbage, then spray it with a little diluted liquid smoke and vinegar mixture before roasting it.
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If thr cabbage was more brown and less burnt. This could be pretty good.
I'd lightly flour the cabbage, then spray it with a little diluted liquid smoke and vinegar mixture before roasting it.
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olaff4223
It looks good, but how would a restaurant prep, cook, store, and reheat this for service How long does this take to reheat I really like the idea, I just don't know how this would be on the line.
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It looks good, but how would a restaurant prep, cook, store, and reheat this for service How long does this take to reheat I really like the idea, I just don't know how this would be on the line.
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stevebot
I find charred green vegetables to be inedible and revolting. This is the first Food Wishes video I have not bothered to watch. WTH is wrong with you people that destroy vegetables in this manner
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I find charred green vegetables to be inedible and revolting. This is the first Food Wishes video I have not bothered to watch. WTH is wrong with you people that destroy vegetables in this manner
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Stothehighest
I love the recipe.
But man is this a recession indicator that C A B B A G E is the new trendy recipe item.
Last time it was hamburger, but now we're too strapped even for that now.
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I love the recipe.
But man is this a recession indicator that C A B B A G E is the new trendy recipe item.
Last time it was hamburger, but now we're too strapped even for that now.
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cheez8Productions
I've never said What out loud before from seeing a Chef John video, but I'm all for it. I know the cabbage will be incredible, but I've never in the world heard of whipped blue cheese!
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I've never said What out loud before from seeing a Chef John video, but I'm all for it. I know the cabbage will be incredible, but I've never in the world heard of whipped blue cheese!
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davidcarbone3385
A few years ago I began making cabbage steaks by cutting cabbage into discs using olive oil, garlic powder and salt. Turned out great so I can imagine this is an extra delight.
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A few years ago I began making cabbage steaks by cutting cabbage into discs using olive oil, garlic powder and salt. Turned out great so I can imagine this is an extra delight.
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GlasSaeth
So, like. I know this is an April Fools, but I want to try it. The whipped blue cheese is the only part I see as weird, the rest makes sense as a lighter, veg-heavy dish.
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So, like. I know this is an April Fools, but I want to try it. The whipped blue cheese is the only part I see as weird, the rest makes sense as a lighter, veg-heavy dish.
reply
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