Oven roasted Indian cabbage served with spices and herbs

Indian Cabbage Recipe Oven Roasted

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why make this recipe

Oven-roasted Indian cabbage is a fantastic dish that brings flavors and textures to the table. This recipe combines the natural sweetness of cabbage and carrots with spices and ingredients that make it unique. It’s healthy, easy to prepare, and complements a variety of meals. Plus, roasting the vegetables enhances their flavors, making this dish a delightful addition to your dinner table.

how to make Indian Cabbage Recipe Oven Roasted

Ingredients:

  • 3 tablespoons peanut oil or sesame oil
  • 1 inch ginger, grated
  • 2 teaspoons chopped green chilies (remove seeds to lower heat)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
  • Salt to taste
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 8-10 curry leaves
  • 1/4 cup fresh grated coconut
  • 2 tablespoons chopped cilantro
  • Lemon juice as per taste
  • Optional: 1/2 teaspoon mustard seeds
  • Optional: 1/4 cup chopped shallots or onions
  • Optional: 4 tablespoons crushed peanuts or sesame seeds, roasted

Directions:

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together the peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt.
  3. Add the shredded cabbage, shredded carrots, and curry leaves to the bowl. Toss everything well to coat.
  4. Spread the mixture evenly on a parchment paper-lined baking sheet.
  5. Place the pan in the preheated oven and roast for about 20-25 minutes, stirring halfway through, until the cabbage is tender and slightly caramelized around the edges.
  6. Remove from the oven and sprinkle with fresh grated coconut, chopped cilantro, and lemon juice. Toss gently to combine all the ingredients.
  7. Transfer to a serving dish and garnish with crushed peanuts or sesame seeds for extra crunch and flavor.
  8. Serve hot with rice.

how to serve Indian Cabbage Recipe Oven Roasted

This roasted cabbage dish pairs well with rice or flatbreads, such as naan or roti. You can serve it as a side dish or make it the main attraction by adding protein like chicken or fish. The added freshness from cilantro and the zing of lemon juice make it a great accompaniment to your meal.

how to store Indian Cabbage Recipe Oven Roasted

If you have leftovers, let the dish cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, place it in the oven at 350 degrees F (175 degrees C) until warm, or use the microwave.

tips to make Indian Cabbage Recipe Oven Roasted

  • Make sure to cut the cabbage and carrots into even pieces for even cooking.
  • Adjust the spice levels by changing the amount of green chilies or red pepper flakes based on your preference.
  • Feel free to add more vegetables like bell peppers or zucchini for extra nutrition and variation.
  • If you like a crunchier texture, roast for a few extra minutes but keep an eye to prevent burning.

variation

You can experiment with this recipe by adding mustard seeds and shallots for a deeper flavor. If you want it a bit sweeter, consider adding some chopped bell peppers or even a touch of brown sugar for caramelization.

FAQs

1. Can I use different oils for this recipe?
Yes, you can use different oils like olive oil or coconut oil, but they may change the flavor.

2. Is this recipe vegan?
Yes, it is completely vegan and gluten-free, making it suitable for various dietary preferences.

3. Can I make this dish ahead of time?
Yes, you can prepare the cabbage and carrot mixture ahead of time, then roast it just before serving for the best taste.

Oven-Roasted Indian Cabbage

A healthy and flavorful dish featuring oven-roasted cabbage and carrots, enhanced with spices and fresh ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dressing and spices
  • 3 tablespoons peanut oil or sesame oil
  • 1 inch ginger, grated
  • 2 teaspoons chopped green chilies remove seeds to lower heat
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
  • Salt to taste
For the vegetables
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 8-10 pieces curry leaves
  • 1/4 cup fresh grated coconut
  • 2 tablespoons chopped cilantro
  • Lemon juice as per taste
  • 1/2 teaspoon mustard seeds optional
  • 1/4 cup chopped shallots or onions optional
  • 4 tablespoons crushed peanuts or sesame seeds, roasted optional

Method
 

Preparation
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together the peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt.
  3. Add the shredded cabbage, shredded carrots, and curry leaves to the bowl. Toss everything well to coat.
Roasting
  1. Spread the mixture evenly on a parchment paper-lined baking sheet.
  2. Place the pan in the preheated oven and roast for about 20-25 minutes, stirring halfway through, until the cabbage is tender and slightly caramelized around the edges.
  3. Remove from the oven and sprinkle with fresh grated coconut, chopped cilantro, and lemon juice. Toss gently to combine all the ingredients.
  4. Transfer to a serving dish and garnish with crushed peanuts or sesame seeds for extra crunch and flavor.
  5. Serve hot with rice.

Notes

Make sure to cut the cabbage and carrots into even pieces for even cooking. Adjust the spice levels by changing the amount of green chilies or red pepper flakes based on your preference. Feel free to add more vegetables like bell peppers or zucchini for extra nutrition and variation. If you like a crunchier texture, roast for a few extra minutes but keep an eye to prevent burning.