Name: Cabbage Cake with Mozzarella and Chestnuts
Yield: Serves four as a main course, or six as a starter.
Cuisine: United Kingdom
Ingredients: 1 tablespoon olive oil; 100 g (3½ oz) peeled chestnuts; 250 g (9 oz) mozzarella cheese; 2 shallots, peeled and very finely chopped; 1 garlic clove, peeled and very finely chopped; 50 g (1¾ oz) unsalted butter, plus extra for greasing; 1 large Savoy cabbage; salt and black pepper; good-quality olive oil, to serve; 250 g (9 oz) canned chopped plum tomatoes; 1 teaspoon golden caster sugar

Rowley Leigh

Cabbage Cake with Mozzarella and Chestnuts

Preparation info

Serves
four
as a main course

Difficulty
Medium

Appears in

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.

Ingredients

1 large Savoy cabbage
50 g (1¾ oz) unsalted butter, plus extra for greasing

Europe
United Kingdom
Main course
Starter
Stew
England
Vegetarian
Gluten-free
November

Method

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

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method