Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Seared Cabbage Wedges with Bacon Ranch Recipe
Serving Amount
Ingredients
1 head cabbage, cut into 8 wedges
2 tbsp olive oil
3 slices uncured bacon or turkey bacon, reserve one slice for topping
1⁄4 cup Greek yogurt
1⁄4 cup mayonnaise
1⁄2 cup buttermilk
1 tbsp lemon juice
1 tsp garlic powder
2 tsp onion powder
1 tsp dried thyme
Salt and pepper, to taste
Instructions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
In a skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel to cool. Once cooled, crumble or chop the bacon and set it aside.
Step 3
Place the cabbage wedges the pan with the bacon fat remaining a few at the time and sear until lightly browned on each side. Transfer to a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, or until tender and browned.
Step 4
In a small bowl, whisk together Greek yogurt, mayonnaise, buttermilk, lemon juice, garlic powder, onion powder, thyme, salt, and pepper. Stir in the 2/3 of the crumbled bacon.
Step 5
Remove the cabbage wedges from the oven and place them on a serving platter. Drizzle the bacon ranch dressing over the top of the wedges. Top with extra bacon crumbles. Enjoy!
