Summer Dishes

Mediterranean Baked Cabbage

Mediterranean Baked Cabbage

Making a traditional winter veggie into something not so wintry. That was the plan. This is the result: Mediterranean baked cabbage.

I’m into Mediterranean cuisine and its flavors. But I was skeptical whether cabbage would go with it. As it turned out, the combination tastes wonderful!
If you want to save some time and effort, you can also use store-bought pesto.

Since vegan feta cheese alternatives melt quickly, it is best to add it to the oven in the last few minutes. This way you can make it look and taste even more authentic.

Enjoy your meal!



Mediterranean Baked Cabbage
Gang/Type: Main Dish
Ergibt/Yield: 2 - 4 Servings
For the cabbage:
  • 1 head cabbage
  • 2 handfuls tomatoes
  • 1 handful marinated olives
  • 1 jar artichoke hearts
  • 1 pk. vegan feta cheese alternative
  • salt
  • pepper
  • oil

For the pesto:
  • 60 g basil
  • 30 g cashew nuts
  • 5 g nutritional yeast flakes
  • 5 g salt
  • 60 g oil
  1. Preheat the oven to 180° C (360° F).

  2. Measure the ingredients for the pesto in a chopper or a container for the hand blender and chop finely.

  3. Brush a baking dish with oil and season with salt and pepper. Cut the cabbage horizontally to the stalk into thumb-width slices. Put four slices of cabbage in the baking dish and spread evenly with the pesto.

  4. Cut tomatoes into slices, halve the artichoke hearts and spread over the cabbage along with the olives. Drizzle with a little oil and season with salt and pepper.

  5. Bake the cabbage in the oven for 20 minutes. Meanwhile, crumble the vegan feta cheese with a fork.

  6. Spread the feta cheese alternative on the cabbage and put back in the oven. Increase the temperature to 200° C (390° F) and select convection or grill. Bake for another 5 - 10 minutes.

  7. Take the cabbage slices out of the oven, arrange on plates and enjoy
Also tastes great with pesto rosso!

The leftover cabbage that is too small to cut slices from makes a great salad. Simply chop the cabbage finely and massage with some salt, pepper, vinegar and oil until it softens.


  1. Sandra
    Saturday May 22nd, 2021 / 11:08 AM

    Das sieht sehr lecker aus und ich werde es bestimmt ausprobieren. Für mich passen zu Artischocken auch wunderbar weiße Bohnen … die packe ich sicherlich dazu.

    • Rina
      Sunday May 23rd, 2021 / 10:57 AM

      Das ist eine gute Idee, liebe Sandra. Viel Spaß beim Nachkochen! Liebe Grüße

  2. Karin Haas
    Monday February 8th, 2021 / 07:24 PM

    Heute ausprobiert und für sehr, sehr, sehr lecker befunden, habe alles auf ein Backblech gepackt, da keine passende Auflaufform vorhanden, hat prima geklappt, vier halbe Kartöffelchen hatten auch noch Platz. Genial lecker und so schnell gemacht. Vielen Dank für dieses leckere Rezept.

    • Rina
      Monday February 8th, 2021 / 07:38 PM

      Vielen Dank für dein Feedback, liebe Karin.
      Freut mich, dass du es direkt ausprobiert hast und es dir so gut geschmeckt hat! Ich hatte heute Mittag auch noch eine Portion und es richtig genossen.
      Liebe Grüße

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