Roasted Curry Cabbage (Printer-friendly)

Tender roasted cabbage wedges with aromatic curry spices, golden crispy edges, ready in 40 minutes.

# What You'll 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 baking sheet.
03 - In a small bowl, mix 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 once halfway through cooking, until edges are golden and crispy and centers are tender.
06 - Transfer to a serving platter. Garnish with cilantro and sesame seeds or nuts if desired. Serve hot.

# Expert Tips:

01 -
  • The curry spice blend transforms humble cabbage into something extraordinary and unexpected
  • It comes together in under 45 minutes but tastes like you spent much longer on it
02 -
  • Do not crowd the baking sheet or the cabbage will steam instead of roast
  • The spice mixture can burn if left on too long, so keep an eye on those edges during the last few minutes
03 -
  • Cut the wedges thick enough that they do not fall apart during flipping
  • Let the roasted cabbage rest for a few minutes before serving to let the flavors settle

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