Savoy Wedges with Cheese Sauce

Savoy cabbage has a milder, more delicate flavor than regular green cabbage, and cutting it into wedges keeps those crinkly leaves intact so they hold up under a rich Swiss cheese sauce without falling apart into mush.

The whole dish comes together in the microwave, which is actually ideal for savoy cabbage. Steaming the wedges with just two tablespoons of water on high power preserves their bright color and tender-crisp texture in under 12 minutes. The cheese sauce gets made in a glass measuring cup right in the same microwave: cornstarch, paprika, garlic salt, and white pepper whisked into milk, heated until thick, then Swiss cheese stirred in until melted and smooth.

Fresh dill sprinkled on top is the finishing touch that ties everything together. Its bright, anise-like flavor cuts through the richness of the cheese sauce and pairs naturally with the gentle sweetness of savoy cabbage.

Pro Tips

• Turn the wedges halfway through cooking. Microwaves heat unevenly, so flipping ensures the cabbage cooks through without dry spots on top and soggy spots on the bottom.
• Stir the sauce every 30 seconds. Cornstarch-thickened sauces go from thin to lumpy fast in the microwave. Frequent stirring keeps it smooth.
• Drain the cabbage well before saucing. Excess water on the wedges will thin out the cheese sauce.
• Use real Swiss cheese, not processed. It melts into a smoother, more flavorful sauce with a distinct nuttiness.

Variations

• Gruyere upgrade: Swap Swiss for Gruyere for an even richer, more complex cheese sauce.
• Bacon crumble: Top with crumbled bacon alongside the dill for a smoky, savory contrast.
• Roasted instead of microwaved: Cut the wedges, brush with olive oil, and roast at 400°F (200°C) for 20 minutes for caramelized edges, then drizzle with the sauce.