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A close-up shot of spiced roasted cabbage, showing the crispy, caramelized edges and tender layers seasoned with turmeric and cumin.

Indian Roasted Cabbage with Spiced Yogurt Drizzle

Transform cabbage into a culinary masterpiece with this Indian Roasted Cabbage recipe! Tender wedges are roasted with a blend of aromatic spices until caramelized and delicious. A perfect healthy and flavorful side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head green cabbage
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon garam masala
  • 0.25 teaspoon red chili powder Adjust to your taste
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup plain Greek yogurt
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon lemon juice
  • 1 pinch salt

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut the cabbage in half through the core, then cut each half into 4-5 wedges, ensuring a piece of the core remains on each wedge.
  3. In a small bowl, whisk together the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, salt, and black pepper.
  4. Place cabbage wedges on the baking sheet. Drizzle with olive oil and toss to coat. Sprinkle the spice mixture over all sides, patting gently to adhere.
  5. Arrange the wedges in a single layer and roast for 20-25 minutes. Flip the wedges and roast for another 10-15 minutes, or until tender and crispy at the edges.
  6. While the cabbage roasts, combine the Greek yogurt, chopped cilantro, lemon juice, and a pinch of salt. Stir until smooth.
  7. Serve the hot roasted cabbage drizzled with the yogurt sauce.

Notes

Tip 1: Don't crowd the pan! Use two baking sheets if necessary to ensure the cabbage roasts, not steams.
Tip 2: Keep the core intact on each wedge to hold the leaves together during roasting.
Tip 3: Feel free to adjust the chili powder to your preferred level of spice.