Roasted Curry Cabbage (Printable Version)

Tender roasted cabbage wedges coated in warm curry spices, golden edges with soft centers.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 to 30 minutes, flipping wedges once halfway through cooking. The edges should be golden and crispy while centers remain tender.
06 - Transfer roasted cabbage to a serving platter. Sprinkle with fresh cilantro and sesame seeds or nuts, if desired. Serve immediately while hot.

# Tips from hearthlykitchen:

01 -
  • The way the natural sugars in cabbage caramelize while the curry spices bloom creates this incredible depth most people never expect from a simple vegetable
  • It comes together in under 45 minutes but tastes like something that simmered all day
02 -
  • Do not crowd your baking sheet. Give those wedges room to breathe or they will steam instead of roast, and you will miss out on all those crispy edges.
  • The cabbage continues softening after it comes out of the oven, so pull it when it still has a tiny bit of resistance in the center.
03 -
  • Use a pastry brush for the most even coverage of the oil and spices. It gets into all those layers better than drizzling.
  • Let the roasted cabbage rest for just a few minutes before serving. This helps the flavors settle and makes it easier to handle.

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