Indian cabbage oven roast (Printable Version)
Oven-roasted cabbage with Indian spices, fresh coconut, and carrots for a vibrant vegan side.
# What You'll Need:
→ Oils and Spices
01 -
3 tablespoons peanut oil or sesame oil
02 -
2 teaspoons freshly grated ginger (from 1-inch piece)
03 -
1 tablespoon green chilies, finely chopped (seeds removed for less heat)
04 -
1 teaspoon cumin seeds
05 -
½ teaspoon ground turmeric
06 -
½ teaspoon red pepper flakes or ¼ teaspoon cayenne pepper
07 -
Salt, to taste
08 -
½ teaspoon mustard seeds (optional)
→ Vegetables and Herbs
09 -
4 cups finely shredded cabbage
10 -
1 cup grated carrots
11 -
8 curry leaves
12 -
¼ cup finely chopped shallots or onions (optional)
13 -
2 tablespoons chopped cilantro
→ Toppings
14 -
¼ cup fresh grated coconut
15 -
4 tablespoons roasted peanuts or sesame seeds, crushed (optional)
16 -
Lemon juice, to taste
# Step-by-Step Guide:
01 -
Preheat oven to 400°F and line a baking sheet with parchment paper.
02 -
In a large bowl, combine peanut or sesame oil with grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt.
03 -
Add shredded cabbage, grated carrots, and curry leaves to the bowl. Toss thoroughly to coat all vegetables evenly with the spiced oil mixture.
04 -
Spread the vegetable mixture evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until cabbage is tender and edges are slightly caramelized.
05 -
Remove from oven. Top with grated coconut, chopped cilantro, and a squeeze of lemon juice. Toss gently to combine. Garnish with crushed peanuts or sesame seeds if desired. Serve hot.
06 -
Heat oil in a large skillet over medium-high heat. Add cumin and mustard seeds, allowing them to pop. Stir in curry leaves, ginger, and green chilies for one minute. Add red pepper flakes, turmeric, and salt. Toss in cabbage and carrots, stir-frying until tender and golden at the edges. Finish with coconut, cilantro, lemon juice, and garnish before serving.
# Additional Notes:
01 -
For a milder dish, remove seeds from green chilies. Roasting enhances natural sweetness of cabbage and carrots.