Roasted Curry Cabbage (Printable)

Tender roasted cabbage wedges coated in warm curry spices and roasted until golden-edged and caramelized.

# 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.
04 - Brush or drizzle the spice mixture evenly over both sides of the cabbage wedges.
05 - Roast for 25-30 minutes, flipping once halfway, until the edges are golden and crispy and the centers are tender.
06 - Transfer to a serving platter. Garnish with cilantro and sesame seeds or nuts, if desired. Serve hot.

# Expert Advice:

01 -
  • The way curry and turmeric caramelize on roasted cabbage creates these incredible crispy, golden edges that are absolutely addictive
  • Its one of those rare dishes that tastes like it took hours but comes together in under 10 minutes of active prep time
  • The combination of spices turns humble cabbage into something that feels elegant and restaurant worthy
02 -
  • Don't crowd your baking sheet or the cabbage will steam instead of roast, and you'll miss out on those crispy edges
  • The spices will darken significantly in the oven, but that's exactly what creates those caramelized, almost candy like edges
  • Red cabbage works beautifully here and creates the most stunning purple hue with golden edges
03 -
  • Use a pastry brush for more even coverage of the spiced oil, especially getting into those tight cabbage crevices
  • If your wedges seem too thick, don't be afraid to gently pull apart some layers so the heat can penetrate better

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