Cabbage Cake with Mozzarella and Chestnuts

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

The ‘cake’ needs no binding to hold it together if the cabbage is squeezed dry and it is left to rest for at least five minutes after it is taken out of the oven.


  • 1 large Savoy cabbage
  • 50 g ( oz) unsalted butter, plus extra for greasing


Preheat the oven to 180°C (350°F, Gas Mark 4).

Remove the outer leaves from the cabbage and wash well before dropping them into a large pot of boiling water and blanching for 2 minutes. Lift them out carefully and refresh in cold water to fix the colour. Cut flat the central st