Kohlrabi-Cabbage-Feta-Gratin

Sliced kohlrabi and cabbage layered with crumbled feta and a light yogurt sauce, baked until tender and creamy.

Ingredients

  • 1 medium kohlrabi, peeled and thinly sliced
  • 1/4 medium savoy cabbage, thinly sliced
  • 200g low-fat feta cheese, crumbled
  • 200g low-fat Greek yogurt
  • 1 small onion, thinly sliced
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 100ml vegetable broth (low-sodium)

Instructions

  1. Preheat oven to 200°C (fan).
  2. Layer half the kohlrabi slices in a greased baking dish, top with half the cabbage and onion, then half the feta.
  3. Mix yogurt with oregano, salt, pepper, and broth; pour half over layers.
  4. Repeat with remaining kohlrabi, cabbage, onion, and feta; pour over remaining yogurt mixture.
  5. Cover with foil and bake 25 minutes; uncover and bake 10 more minutes until golden.
  6. Let rest 5 minutes before serving.

Notes

  • Use a mandoline for even thin slices to ensure quick cooking.
  • Serve with a green side salad for added freshness.
  • Stores well in fridge for 2 days; reheat gently.

Recipe Variations

  • Cheesy Upgrade: Swap half feta for low-fat mozzarella for extra meltiness.
  • Herb Boost: Add fresh dill or thyme instead of oregano.
  • Protein Add: Top with a poached egg per serving before baking uncovered.

Calories estimate