Roasted Curry Cabbage (Printable version)
Tender roasted cabbage wedges coated in warm curry spices, golden and caramelized at the edges.
# List of ingredients:
→ Vegetables
01 - 1 medium green cabbage (about 2 pounds), 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 prepared baking sheet.
03 - In a small bowl, mix olive oil, curry powder, turmeric, cumin, garlic powder, smoked paprika, salt, and pepper until well combined.
04 - Brush or drizzle the spice mixture evenly over both sides of the cabbage wedges, ensuring full coverage.
05 - Roast for 25 to 30 minutes, flipping once halfway through cooking, until edges are golden and crispy and centers are tender.
06 - Transfer to a serving platter. Garnish with cilantro and sesame seeds or nuts, if desired. Serve hot.
# Expert Advice:
01 -
- The curry spices transform humble cabbage into something that feels special and restaurant worthy
- It requires minimal prep but delivers maximum flavor impact
02 -
- Dont overcrowd the baking sheet or the cabbage will steam instead of roast
- Flip the wedges gently so they dont fall apart
03 -
- Let the roasted cabbage rest for a few minutes before serving to allow the flavors to settle
- Make extra spice blend and store it in an airtight container for future batches