Puttanesca roast cabbage

Puttanesca roast cabbage

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  • 4
  • Easy
  • 10 minutes
  • 40 minutes

This delicious cabbage bake contains all the delicious flavours of a classic puttanesca. Serve it heaped on creamy mashed potatoes with plenty of sauce ladled over it.


  • 5 T extra virgin olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 50 g capers
  • 100 g olives
  • 100 g sundried tomatoes
  • 5 g parsley
  • 8 anchovies, finely chopped
  • 1 x 400 g can chopped tomatoes
  • 2 cups vegetable stock
  • sea salt and freshly ground black pepper, to taste
  • 1 T brown sugar
  • 6 baby cabbages, halved
  • mashed potatoes, for serving

Cooking Instructions

1. Heat the oil in a pan. Fry the shallot until caramelised, then add the garlic and fry until fragrant. Add the capers and olives and stir through, then add the sun-dried tomatoes, anchovies and canned tomatoes. Stir in the brown sugar.

2. Simmer for 5 minutes until thickened, then stir in the stock. Season to taste.

3. Preheat the oven to 200°C. Pack the cabbage into an ovenproof dish. Pour over the sauce and cover with foil. Bake for 30 minutes, then remove the foil and bake for a further 10 minutes. Scatter with roughly chopped Parsley and serve warm with mashed potatoes.

Find more cabbage recipes here. 

Videography: Romy Wilson and Shavan Rahim
Photograph: Shavan Rahim
Food assistant: Ellah Maepa

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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