Roasted Curry Cabbage (Print)
Tender roasted cabbage with warm curry spices and golden crispy edges.
# Ingredient list:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cut into 1-inch thick wedges
→ Spices & Seasonings
02 - 2 tablespoons olive oil
03 - 2 teaspoons curry powder
04 - 1 teaspoon ground turmeric
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Garnish (optional)
10 - 2 tablespoons chopped fresh cilantro
11 - 1 tablespoon toasted sesame seeds or chopped nuts
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange cabbage wedges in a single layer on the baking sheet.
03 - In a small bowl, mix olive oil, curry powder, turmeric, cumin, garlic powder, smoked paprika, salt, and pepper.
04 - Brush or drizzle the spice mixture evenly over both sides of the cabbage wedges.
05 - Roast for 25–30 minutes, flipping once halfway, until the edges are golden and crispy and the centers are tender.
06 - Transfer to a serving platter. Garnish with cilantro and sesame seeds or nuts, if desired. Serve hot.
# Expert Tips:
01 -
- The roasting process transforms ordinary cabbage into something caramelized and extraordinary
- One head of cabbage feeds four people for under two dollars
- The spice blend works on practically any vegetable you have lingering in your crisper
02 -
- Crowding the pan will steam instead of roast so use two sheets if needed
- The cabbage shrinks considerably so do not worry about filling the baking sheet
- Squeeze fresh lemon over the top right before serving for a bright acidic pop
03 -
- Red cabbage works beautifully and adds stunning color to your plate
- A pinch of cayenne in the spice mix builds gentle heat for those who like it