Indian Roasted Cabbage

Save this recipe on:

Cabbage is one of those vegetables I used to overlook — until I discovered the magic of roasting it with Indian spices. The transformation is amazing: what starts as a humble leafy vegetable turns into a crispy, golden, flavor-packed dish that can brighten any plate. The edges char slightly, the center softens just enough, and the spices cling to every bite like a warm, savory hug.

This Indian Roasted Cabbage has quickly become my go-to for an easy lunch, a wholesome side, or even a last-minute dinner when I want something quick but deeply satisfying. The best part? It only takes a handful of basic ingredients and very little effort to turn a simple cabbage into something special.

Why You’ll Love This Indian Roasted Cabbage

This dish is healthy, budget-friendly, and incredibly flavorful. The combination of mustard seeds, turmeric, and chili powder creates an aromatic punch, while the cabbage retains just the right bite. Plus, it’s naturally vegan and gluten-free, making it suitable for a wide variety of diets. It’s also meal-prep friendly and tastes just as good the next day.

What Kind of Cabbage Should I Use?

Green cabbage works beautifully here because of its crisp texture and slight sweetness that balances the spice. You could also use Napa cabbage or savoy cabbage for a more delicate bite, but avoid red cabbage as it can turn a bit too chewy when roasted this way.

Options for Substitutions

Don’t have mustard seeds? You can skip them or substitute with cumin seeds for a slightly different flavor. Grated carrots are optional but they add a subtle sweetness and vibrant color. You can replace fresh cilantro with parsley or even green onions. If you’re sensitive to spice, reduce or skip the red chili powder and use paprika instead for a milder version.

---

Ingredients for this Indian Roasted Cabbage

Green Cabbage – The star of the dish. Choose a firm, fresh head and slice it into medium-sized shreds for a good balance between crisp edges and tender insides.

Grated Carrot – Optional, but adds color and a touch of natural sweetness to balance the spices.

Mustard Seeds – Essential for that classic Indian tempering. They pop and release a nutty aroma that sets the flavor base.

Turmeric Powder – Adds vibrant color and earthy flavor, along with anti-inflammatory benefits.

Red Chili Powder – Brings the heat. You can adjust the amount based on your spice tolerance.

Coriander Powder – Offers a warm, citrusy depth that blends beautifully with cabbage.

Salt – Essential for drawing out moisture and enhancing flavor.

Oil (preferably mustard or vegetable oil) – Helps in roasting and carrying the flavors through the dish.

Fresh Cilantro – Finely chopped and sprinkled at the end for a burst of freshness.

---

Step 1: Prep the Cabbage

Start by removing any wilted outer leaves from the cabbage. Slice it into thin to medium shreds — not too fine, or it will overcook and lose texture. Rinse and drain thoroughly to remove any grit.

---

Step 2: Prepare the Tempering

Heat oil in a large pan or skillet over medium heat. Once hot, add the mustard seeds. Let them sizzle and pop, which should take about 30 seconds.

---

Step 3: Add the Spices

Immediately add turmeric, red chili powder, and coriander powder to the hot oil. Stir quickly to avoid burning, cooking just for a few seconds to bloom the spices.

---

Step 4: Add the Cabbage and Carrot

Toss in the shredded cabbage and grated carrot. Stir well to coat the vegetables evenly with the spiced oil mixture. Add salt to taste.

---

Step 5: Roast the Cabbage

Spread the mixture out in the pan as much as possible and increase the heat slightly. Allow the cabbage to cook undisturbed for 3–4 minutes so the bottom can develop a nice golden-brown sear. Then stir and repeat the process until the cabbage is roasted and slightly crispy on the edges. This should take about 12–15 minutes total.

---

Step 6: Garnish and Serve

Turn off the heat, sprinkle chopped cilantro over the top, and give it a final toss. Serve hot as a side dish or even as a main with rice or roti.

---

How Long to Prepare Indian Roasted Cabbage

Prep Time: Most of the prep work involves chopping the cabbage and grating the carrot, which takes around 10 minutes. You’ll also want to gather and measure your spices in advance to streamline the cooking process.

Cook Time: Roasting the cabbage in the pan takes around 15 minutes, depending on how crispy you want the edges. Stirring occasionally ensures even roasting without burning. All in, this dish is ready in under 30 minutes.

---

Tips for Perfect Indian Roasted Cabbage

• Don’t overcrowd the pan. Give the cabbage room to roast rather than steam.
• Use high heat toward the end to get crispy edges, but keep an eye to avoid burning.
• Use a heavy-bottomed skillet for even heat distribution and better browning.
• Adjust spice levels to your preference. Start low and add more heat if needed.
• Add lemon juice or amchur powder at the end for a tangy twist.

---

Watch Out for These Mistakes While Cooking

• Adding salt too early can draw out too much moisture and lead to soggy cabbage.
• Skipping the tempering step will leave the dish tasting flat.
• Stirring too often prevents the cabbage from getting nicely roasted on the edges.
• Using too much oil can make it greasy rather than crisp.
• Using red cabbage can result in an off texture and a dull appearance.

---

What to Serve With Indian Roasted Cabbage?

1. Steamed Basmati Rice

Fluffy rice soaks up the spices and creates a wholesome, comforting combo.

2. Roti or Chapati

Soft, warm flatbread pairs beautifully with the earthy, spiced cabbage.

3. Dal (Lentil Curry)

A protein-rich lentil side dish makes this into a well-balanced meal.

4. Yogurt or Raita

The coolness of yogurt contrasts perfectly with the warmth of the spices.

5. Grilled Paneer or Tofu

A great way to add extra protein and texture to your plate.

---

Storage Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen over time, so it often tastes even better the next day.

Reheating: Reheat in a skillet over medium heat for a few minutes to revive its texture. Avoid microwaving if you want to maintain the crisp edges.

Freezing: Not recommended, as cabbage tends to release water and become mushy after thawing.

---

Estimated Nutrition

• Calories: ~120 per serving
• Fat: 7g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 2g
• Sugar: 4g
• Sodium: 300mg (depends on salt)

---

Frequently Asked Questions

What type of oil is best for roasting this cabbage?

Mustard oil brings an authentic Indian flavor, but vegetable or sunflower oil works just fine.

Can I use pre-shredded cabbage?

Yes, though freshly shredded cabbage gives better texture and doesn’t have added preservatives.

Is this recipe spicy?

It has a moderate kick, but you can adjust chili powder to taste or substitute with mild paprika.

Can I bake this instead of roasting on the stovetop?

Yes, you can roast it in the oven at 425°F (220°C) for about 20–25 minutes, stirring halfway.

Is this dish suitable for meal prep?

Absolutely. It stores well for a few days and can be reheated quickly.

---

Conclusion

Indian Roasted Cabbage is an easy yet vibrant dish that packs bold flavor in every bite. With simple ingredients and a quick prep time, it’s perfect for weeknight meals, healthy lunches, or even as a standout side for a larger Indian spread. Once you try it, you might never look at cabbage the same way again!

---

Print

Save this recipe on: