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Cabbage steaks with apple, goat’s cheese & pecans

Cabbage steaks with apple, goat’s cheese & pecans

A star rating of 3.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving


  • 1 firm, round cabbage
  • 2 tbsp olive oil
  • 1 tangy, red-skinned apple (we used Jazz)
  • 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
  • a few thyme sprigs , leaves only
  • good pinch of cayenne pepper or hot smoked paprika
  • 1 tbsp maple syrup


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2015

Goes well with


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A star rating of 3.4 out of 5.3 ratings

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