1/2 large cabbage cut into 3 inch wedges.

1 tbsp olive oil

150g slab bacon, diced into 1/2 inch cubes

1 cup sour cream

1 cup buttermilk

Juice of 1 lemon (about 3 tablespoons)

2 garlic clove, minced

3 tbsp chopped parsley plus more for garnish

1/2 cup crumbled blue cheese, plus more for garnish

A few dashes of hot sauce, like tobasco

Salt and pepper

1/2 red onion, thinly sliced

1 cup of cherry or grape tomatoes

2 tbsp butter

1/2 cup panko

1/4 cup finely chopped chives

Preheat the oven to 400F. Arrange the cabbage wedges on a baking sheet and brush with oil, the season with salt.
Scatter the bacon on the baking sheet. Roast for about 20 minutes. Flip the wedges and add the tomatoes.
Return to oven until cabbage is golden and tender, about 20 more minutes.
Meanwhile, make the dressing by whisking the sour cream, buttermilk, lemon juice, garlic, hot sauce, parsley, salt and pepper together. Stir in crumbled blue cheese.
Heat butter in a skillet over medium. Add in bread crumb and toast until golden and fragrant, about 5 minutes.
Spoon dressing over a plate, arrange cabbage wedges over top. Spoon bacon and roasted tomato over. Dress with onion, toasted bread crumb, more blue cheese, parsley and chives.