Cabbage Steaks With Apple, Goat’s Cheese & 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.



Cabbage Steaks With Apple, Goat’s Cheese  Pecans
  • 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 cut into four thick slices
  • 25g pecans, roughly broken
  • A few thyme sprigs leaves only
  • Good pinch of cayenne pepper or hot smoked paprika
  • 1 tbsp maple syrup


  • 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.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.
  • 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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  • Chef Maryam Ghargharechi
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