Roasted Curry Cabbage (Print)
Tender roasted cabbage wedges coated in warm curry spices for a flavorful, healthy side.
# What You’ll Need:
→ Vegetables
01 - 1 medium green cabbage (approximately 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
# How To Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Arrange cabbage wedges in a single layer on the prepared baking sheet, ensuring even spacing for proper roasting.
03 - In a small bowl, whisk together olive oil, curry powder, turmeric, cumin, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
04 - Brush or drizzle the spice mixture evenly over both sides of the cabbage wedges, ensuring full coverage for maximum flavor infusion.
05 - Roast for 25–30 minutes, flipping the wedges once halfway through cooking, until edges are golden and crispy and centers are fork-tender.
06 - Transfer to a serving platter. Garnish with fresh cilantro and sesame seeds or nuts if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It transforms an humble ingredient into something that feels special and restaurant-worthy
- The spice blend creates this incredible aroma that fills your whole kitchen
- Its effortless to make but looks beautiful on the plate
02 -
- Dont crowd the baking sheet or the cabbage will steam instead of roast
- The spices can darken quickly so keep an eye on things in the last 5 minutes
- Flipping halfway through is nonnegotiable for even cooking on both sides
03 -
- Room temperature cabbage roasts more evenly than cold straight from the fridge
- Let the spice paste sit for 5 minutes before brushing to let the flavors meld