Cabbage steaks with apple, goat’s cheese and pecans
Cabbage steaks with apple, goat’s cheese & pecans
Slabs of roasted cabbage make a delicious base for this vegetarian dish, perfect as a light main course or side
- Serves 4 as a light meal or side
- Easy
Nutrition per serving
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Calories 417
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Carbohydrates 14
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Saturated Fat 15
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Sugar 13
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Protein 19
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Fat 30
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Fiber 7
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Salt 1.2
Ingredients
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1 firm, round cabbage
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2 tbsp olive oil
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1 tangy, red-skinned apple (we used Jazz)
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1 tsp cider vinegar
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about 300g goat's cheese (one with a rind from the cheese counter) cut into four thick slices (we used Soignon)
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25g pecans, roughly broken
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a few thyme sprigs, leaves only
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good pinch of cayenne pepper or hot smoked paprika
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1 tbsp maple syrup
Method
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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.
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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.
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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.