Description
This Indian Cabbage recipe features vibrant flavors and warm spices, making it a quick and nourishing meal that’s ready in 30 minutes.
Ingredients
Scale
- 2 tablespoons peanut oil or sesame oil (or olive oil for substitution)
- 1 tablespoon freshly grated ginger
- 2 pieces chopped green chilies (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flakes or cayenne pepper (optional)
- 1 teaspoon salt
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 10 pieces curry leaves (optional)
- 1/2 cup fresh grated coconut
- 1/4 cup chopped cilantro
- 1 tablespoon lemon juice
- 1 teaspoon mustard seeds (optional)
- 1 cup chopped shallots or onions (optional)
- 1/4 cup crushed peanuts or sesame seeds, roasted (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Mix the base ingredients in a large bowl: peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt until well blended.
- Add the vegetables: shredded cabbage, shredded carrots, and curry leaves. Toss everything to ensure it’s coated in the mixture and spread evenly on a parchment paper-lined baking sheet.
- Roast in the oven for about 20-25 minutes, stirring halfway through until the cabbage is tender and slightly caramelized on the edges.
- Remove from the oven and sprinkle with fresh grated coconut, chopped cilantro, and a drizzle of lemon juice. Toss gently to blend flavors.
- Transfer to a serving dish and garnish with crushed peanuts or sesame seeds. Serve hot with rice.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg