Blue Cheese Crumble

This is a very versatile dish with many variations. The mix of vegetables can be changed to suit what is available in your garden, veg box or larder although the base of shredded cabbage is a good starting point whatever else you choose to include - mushrooms, leeks, squash, root vegetables etc.  It is also good to use up any leftover blue cheese from Christmas but if you don't like blue cheese try goats cheese or a tasty Cheddar.

Can be served as a vegetarian main course or as an accompaniment to sausages, left over roasted meat - whatever you fancy.  



  • 250g / 8oz  peeled and sliced onions
  • 4 sticks celery - sliced
  • 200g / 6oz carrot - peeled if needed and sliced
  • 500g  / 11b shredded white cabbage
  • 40g / 1.5 oz butter
  • 40g/1.5 oz plain flour
  • 3 teaspoons yeast extract (Marmite, Vegemite etc)
  • 250g / 8oz sliced tomatoes (or a tin of whole plum tomatoes)
  • Half Pint Stock
  • Salt and Pepper to season


  • 125g / 5oz plain flour
  • 50g / 2oz butter
  • 75g / 3oz Blue Cheese (Danish Blue, Stilton etc) - grated or crumbled


Melt butter for base and cook onions, celery and carrots for around 10 minutes slowly.  Dissolve yeast extract in the hot stock.  Add flour and gradually add stock stirring as you do to make sure it doesn't get lumpy.  (If you are using tinned tomatoes you may need slightly less stock).  Cook for a couple of minutes and then add cabbage, tomatoes and any other vegetables you are using together with some salt and pepper to season.  Cook for about 5 more minutes.

Make the crumble by rubbing the butter into the flour and then adding the cheese and season.

Put the base in an ovenproof dish and then top with the crumble and cook at 350F or Gas Mark 4 for around 1 hour.