Cabbage steaks with apple, goat’s cheese & pecans

Cabbage steaks with apple, goat’s cheese & pecans

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(3 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4 as a light meal or side
Slabs of roasted cabbage make a delicious base for this vegetarian dish, perfect as a light main course or side

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal417
  • fat30g
  • saturates15g
  • carbs14g
  • sugars13g
  • fibre7g
  • protein19g
  • salt1.2g
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Ingredients

  • 1 firm, round cabbage
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tangy, red-skinned apple (we used Jazz)
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tsp cider vinegar
  • about 300g goat's cheese (one with a rind from the cheese counter) cut into four thick slices (we used Soignon)
  • 25g pecans, roughly broken
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • a few thyme sprigs, leaves only
  • good pinch of cayenne pepper or hot smoked paprika
  • 1 tbsp maple syrup

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut 4 x 2cm slices from the middle of the cabbage, cutting through the central core and leaving it in. Brush all over with nearly all the oil, season well, and place on a baking tray. Roast for 20 mins, turning carefully using a fish slice or wide spatula halfway through cooking.

  2. While you wait, thinly slice the apple, leaving the skin on, then toss in a bowl with the vinegar and what’s left of the oil.

  3. Layer the apples on top of the cabbage steaks, roast for 5 mins more, then top each steak with a wheel of cheese. Divide the nuts, thyme leaves and cayenne between each mound. Roast for a final 5 mins until the cheese is starting to melt and the pecans are toasted. Drizzle with the maple syrup and eat straight away.

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Comments (3)

Minoo's picture
3.75

I was surprised by how good this was. My husband claims to dislike cabbage but I really wanted to try it. I'm so glad I did - he ate it all! The cabbage tastes so different when roasted and the outer leaves go nice and crisp, a bit like vegetable crisps I guess. I managed to lay my hands on Soignon which fit perfectly. The flipping over was pretty difficult but I just squidged it all back together and it was fine in the end. Would make again!

avarion's picture
0

I really didn't enjoy this at all. The savouriness of the cabbage and pungency of the goats cheese was just too much, and wasn't at all balanced by the apple. If I were to attempt this again I'd use a tangier cheese and serve it with a green tomato chutney for some much needed contrast.

irenemorrill's picture
5

Wonderful combination, I used chinese cabbage but the flavours together were fabulous!!! Great as a tapa or starter.

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