Red cabbage steaks with chestnut, goats’ cheese and thyme crumble

Serves: 4 Prepare & Cook:


  • 2 tbsp olive oil, plus extra for oiling
  • 1 large red cabbage
  • 25g vacuum-packed chestnuts, chopped
  • 1 slice SpinneysFood Everyday Wholemeal Bread, blitzed to fine crumbs
  • 25g butter, melted
  • 2 garlic cloves, crushed
  • 100g soft goats’ cheese, crumbled
  • ¼ bunch thyme, leaves picked


  1. Preheat the oven to 200°C, gas mark 6. Oil and line a baking tray with baking paper.
  2. Slice the cabbage vertically into 4 equal-sized rounds. Brush with the oil and arrange on the prepared tray. Season well and roast for 30 minutes, until just tender.
  3. Meanwhile, put the chestnuts, breadcrumbs, butter, garlic, goats’ cheese and thyme in a bowl, season and stir to combine.
  4. Remove the cabbage from the oven and top each steak with crumble. Return to the oven for 12-15 minutes, until the crumble is golden brown. Serve warm.

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