Mediterranean Savoy Cabbage and Potato Bundles
These Mediterranean-style cabbage and potato bundles are tender Savoy cabbage leaves stuffed with a garlicky, herbed mashed potato filling, then baked with olive oil and a touch of lemon. They’re simple, hearty, and full of Mediterranean charm. Perfect for vegetarians, they can also be served alongside grilled fish or chicken.
Total Time
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Ingredients
For the Bundles:
1 head of Savoy cabbage (8–10 large outer leaves)
3 medium potatoes, peeled and cubed
2 tablespoons olive oil
2 garlic cloves, minced
1 small onion, finely chopped
½ teaspoon dried oregano
½ teaspoon ground cumin (optional)
Salt and black pepper, to taste
Juice of ½ lemon
2 tablespoons chopped parsley or dill
2 tablespoons grated Parmesan or crumbled feta (optional)
For Drizzling:
1 tablespoon olive oil
Extra lemon juice, to taste
Pinch of chili flakes (optional)
Instructions
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Gently peel off 8–10 large outer Savoy cabbage leaves.
Blanch the leaves in the boiling water for 2–3 minutes, until pliable.
Remove and cool in an ice bath or under cold water. Pat dry.
Step 2: Make the Potato Filling
Boil the cubed potatoes in salted water until fork-tender, about 10–12 minutes. Drain.
In a skillet, heat 2 tablespoons of olive oil. Sauté onions and garlic for 2–3 minutes until soft and fragrant.
Mash the cooked potatoes in a bowl. Add sautéed garlic and onion, oregano, cumin (if using), salt, pepper, lemon juice, herbs, and cheese (if using). Mix well.
Step 3: Assemble the Bundles
Lay a cabbage leaf flat on a cutting board. Cut out the tough stem at the base of each leaf if necessary.
Spoon 2–3 tablespoons of the potato filling into the center.
Fold in the sides and roll up into a bundle, like a burrito. Repeat with remaining leaves and filling.
Step 4: Bake and Serve
Preheat the oven to 375°F (190°C).
Place the bundles seam-side down in a lightly greased baking dish.
Drizzle with olive oil and lemon juice. Sprinkle with chili flakes if using.
Cover loosely with foil and bake for 20–25 minutes until heated through and lightly golden.
Serve warm, garnished with more herbs or a dollop of yogurt or tzatziki if desired.
Tips for Best Results
Choose tender leaves:
Use the large, outer leaves of Savoy cabbage—they’re the most flexible and perfect for rolling.
Blanch leaves properly:
Don’t skip blanching. It softens the cabbage for easier folding and prevents tearing.
Mash potatoes while hot:
They absorb flavors better when hot, especially lemon juice and herbs.
Prep ahead:
You can boil the potatoes and blanch the cabbage in advance. Store them in the fridge and assemble when ready to bake.
Secure bundles if needed:
Use toothpicks to hold bundles together if they’re hard to roll tightly.
Add moisture when baking:
Pour a few tablespoons of veggie broth or water into the baking dish before covering with foil to keep the bundles juicy.
Variations
Add Protein:
Chickpeas or lentils: Mix cooked, mashed chickpeas or lentils into the potato filling for added protein and texture.
Ground meat: For a non-vegetarian version, mix in sautéed ground beef, turkey, or lamb seasoned with garlic and Mediterranean spices.
Tofu or tempeh: Crumble in seasoned tofu or tempeh for a plant-based protein boost.
Cheese Options:
Feta or ricotta: Add crumbled feta or a spoonful of ricotta for a creamy, tangy flavor.
Vegan cheese: Use nutritional yeast or a plant-based feta alternative for a dairy-free version.
Spice It Up:
Add smoked paprika, coriander, or a pinch of Aleppo pepper for deeper flavor.
Stir some harissa paste into the mashed potatoes for heat and depth.
Sauce & Toppings:
Serve with a lemon-tahini sauce, tzatziki, or a spoonful of tomato relish.
Top with toasted pine nuts, fresh herbs, or a drizzle of chili oil for added texture and flair.
Grain Boost:
Mix a little cooked quinoa, bulgur, or rice into the mashed potatoes to stretch the filling and add variety.
Q&A – Frequently Asked Questions
Q: Can I make these cabbage bundles ahead of time?
A: Yes! Assemble the bundles up to a day ahead and refrigerate. When ready, bake as instructed (you may need to add 5 extra minutes).
Q: Can I freeze them?
A: You can freeze the assembled but unbaked bundles. Wrap tightly and freeze for up to 2 months. Thaw in the fridge and then bake.
Q: What’s the best substitute for Savoy cabbage?
A: Napa cabbage or green cabbage can work, but Savoy is best for its tenderness and pliability. Avoid red cabbage, which is tougher and more bitter.
Q: Can I make this vegan?
A: Absolutely. Just skip the cheese or use a dairy-free alternative. The base recipe is naturally plant-based.
Q: Can I add a sauce on top?
A: Yes! Try lemon tahini, a drizzle of olive oil and yogurt, herbed tomato sauce, or a garlicky vinaigrette.
Nutrition Information (Per 2 Bundles – Approximate)
Nutrition will vary slightly depending on cheese, oil, and potato types used.
Calories: ~250–300 kcal
Protein: ~5–7g
Carbohydrates: ~30g
Fat: ~12g
Fiber: ~5g
Sugar: ~3g
Sodium: ~180mg (higher if using feta)
Conclusion
These Mediterranean Savoy Cabbage and Potato Bundles are cozy, flavorful, and nutrient-packed — a humble yet elegant dish inspired by classic Mediterranean ingredients. Whether you’re serving them as a vegetarian main, a festive side, or prepping for a meatless weeknight dinner, they deliver big on both texture and taste.
Simple to customize, freezer-friendly, and perfect for meal prep — this recipe brings rustic comfort to your table with a bright, zesty twist.