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