Spiced roasted cabbage 'steaks' recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C and put a baking tray inside to heat up. Slice off 2cm of the round top of the cabbage, then cut the rest widthways into 4 x 2-3cm thick slices, discarding the woody core.
2. Use 1 tbsp oil to brush both sides of the cabbage slices; season with salt. Arrange on the hot tray, then roast on the middle shelf for 20 mins.
3. Carefully flip the ‘steaks’ over – don’t worry if some of the outer leaves become loose. Drizzle with the remaining oil and sprinkle over the cumin seeds. Scatter the chopped chestnuts around the cabbage, then roast for 15-20 mins until the cabbage is very crispy and tender in the centre, and the chestnuts are lightly browned.
4. Transfer the cabbage ‘steaks’ to a serving plate, then scatter over the lime zest and squeeze over the juice. Top with the roasted chestnuts to serve.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.