Go Back
–+ servings
undefined

Oven Roasted Indian Cabbage: Crispy, Healthy Vegan Delight

A healthy and delicious Indian cabbage side dish featuring roasted ingredients with vibrant spices, ideal for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting Mixture
  • 1 tablespoon Peanut Oil or Sesame Oil Feel free to use any neutral oil as a substitute.
  • 1 inch Ginger, grated Fresh ginger is preferable for potency.
  • 1 tablespoon Chopped Green Chilies Remove seeds for a milder dish.
  • 1 teaspoon Cumin Seeds Can be substituted with ground cumin, adjusted to taste.
  • 0.5 teaspoon Turmeric Adds color and earthiness; can be omitted.
  • 0.5 teaspoon Red Pepper Flakes or ¼ teaspoon cayenne pepper Adjust based on personal spice tolerance.
  • Salt Adjust to taste.
For the Vegetables
  • 4 cups Shredded Cabbage Any cabbage variety can work.
  • 1 cup Shredded Carrots Can substitute with other vegetables like bell peppers.
  • 8-10 Curry Leaves Omit if unavailable.
For the Final Touches
  • 0.25 cup Fresh Grated Coconut Dried coconut can be used but will alter taste.
  • 2 tablespoons Chopped Cilantro Omit if not preferred.
  • Lemon Juice Use to taste.
  • 0.5 teaspoon Mustard Seeds Optional; omit if not available.
  • 0.25 cup Chopped Shallots or Onions Optional for sweetness.
  • 4 tablespoons Crushed Peanuts or Sesame Seeds, roasted Exclude if nut-free is needed.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt. Stir until well mixed.
  3. Add the shredded cabbage, carrots, and curry leaves to the bowl. Toss thoroughly to evenly coat the vegetables with the mixture.
  4. Spread the mixture onto a parchment-lined baking sheet in an even layer.
  5. Roast in the oven for 20-25 minutes, stirring halfway through for even cooking.
  6. Remove from the oven and sprinkle with fresh grated coconut, chopped cilantro, and a dash of lemon juice.
  7. Gently toss the roasted mixture, serve warm, and optionally garnish with crushed peanuts or sesame seeds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 250mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure uniform cabbage shredding and monitor roasting time closely.

Tried this recipe?

Let us know how it was!