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  1. Home
  2. pecan recipe

Cabbage steaks with apple, goat’s cheese & pecans

Slabs of roasted cabbage make a delicious base for this new veggie dish. - by Alison Pickel
  • 08 Feb 2016
Cabbage steaks with apple, goat’s cheese & pecans
Cook: 40 Minutes - easy - Serves 4 - Vegetarian - gluten-free - egg-free - pregnancy-safe
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Slabs of roasted cabbage make a delicious base for this new veggie dish.

Ingredients

1 firm, round cabbage

2 tbsp olive oil

1 tangy red-skinned apples

1 tsp cider vinegar

300 g goat's cheese (one with a rind from the cheese counter) cut into four thick slices (I used Soignon)

25 g pecans, roughly broken

1 handful fresh thyme, leaves only

1 pinch ground cayenne pepper or hot smoked paprika

1 tbsp maple syrup

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut 4 × 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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