Steakhouse cabbage with whipped blue cheese

Turn the cabbage over and cut an X into the core about three inches deep, roughly halfway through.

Put a generous amount of salt and cold water in a stock pot, add the cabbage cut side down, bring to a boil on high.

Cover and boil 15 minutes; uncover, turn off the heat and let sit until cool enough to handle.

Carefully cut into quarters along the split core; optionally pull off loose leaves.

Space the wedges on a parchment-lined baking sheet, core end facing out; brush generously with melted butter and sprinkle generously with salt.

Roast at 450 about an hour, until fully charred and tender and a bamboo skewer goes in easily; roast covered with foil for a less charred finish.

Push the wedges together, cover with foil and a towel, and rest about 15 minutes.

Cook cut-up bacon over medium heat until crisp with the fat rendered out; drain on paper towels.

Blend sour cream or yogurt, cream cheese and an equal amount of blue cheese with half the cold cream, then the other half, until light and fluffy and no further, or the cream turns to butter and goes greasy and grainy. Taste, add a pinch of salt if needed, refrigerate.

Put whipped blue cheese on the plate, a charred wedge on top, more whipped blue cheese over it, then crispy fried onions, a generous amount of bacon, sliced green onions and sliced cherry tomatoes.