Roasted Curry Cabbage (Print)
Tender roasted cabbage wedges coated in warm curry spices and roasted until golden with crispy edges.
# What You Need:
→ 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
# How to Make:
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 Advice:
01 -
- The way roasting transforms humble cabbage into something sweet and caramelized
- How the spices bloom in the oven creating layers of warm complexity
- That crispy edge texture contrast with tender centers
- It comes together in minutes but tastes like you spent way more effort
02 -
- Crowding the baking sheet will steam the cabbage instead of roasting it, so use two sheets if needed
- The spice mixture can burn if left too long, so check at the 20-minute mark and adjust accordingly
- Red cabbage works beautifully here and makes for a stunning presentation
03 -
- Let the spice mixture sit for a few minutes before brushing on the cabbage for deeper flavor
- Room temperature cabbage roasts more evenly than cold from the fridge