Roasted Curry Cabbage (Printable)
Tender roasted cabbage wedges coated in aromatic curry spices with golden 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 It:
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, whisk together 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 thorough coverage.
05 - Roast for 25–30 minutes, flipping wedges once halfway through cooking, until edges are golden and crispy and centers are tender when pierced with a fork.
06 - Transfer to a serving platter. Garnish with chopped cilantro and sesame seeds or nuts, if desired. Serve hot.
# Expert Tips:
01 -
- The way roasting transforms humble cabbage into something caramelized and almost sweet
- Minimal prep time for maximum flavor impact
02 -
- The spices can burn if the oven temperature is too low so resist the urge to turn it down even if you are nervous
- Cutting the wedges too thin will make them fall apart so stick to that one inch thickness
03 -
- Do not overcrowd the baking sheet or the cabbage will steam instead of roast
- Letting the wedges cool on the pan for a few minutes helps them develop even more crispy edges