This simple oven‑roasted spiced cabbage really does check all the boxes. It’s hands‑off, healthy, vegetarian, and endlessly adaptable. The sheet‑pan method gives the cabbage those irresistible crisp, caramelized edges, while the spices keep it lively and warm. You can enjoy it exactly as is, serve it as a side, or tuck it into a warm, fluffy roti or tortilla for something a little more substantial. It’s a fresh, modern take on humble cabbage, and absolutely one worth keeping in your rotation.
Tip : If you don't have a mandolin, then separate the leaves from the core and stack about an inch high and make thin slices from each stack of leaves. You will get the same result as you would from a mandolin.
Ingredients
- 1/2 head thinly sliced green cabbage
- 2 tbsp canola or vegetable oil
- 1 tsp cumin seeds or ground cumin
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp sugar
- kosher salt and freshly ground black pepper
- 4-5 sprigs fresh chopped cilantro
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 400℉
- Thinly slice 1/2 head thinly sliced green cabbage and transfer to a medium sized mixing bowl.
- Drizzle 2 tbsp canola or vegetable oil over cabbage and toss to combine.
- Combine 1 tsp cumin seeds or ground cumin, 1 tsp mustard seeds, 1 tsp turmeric, 1/2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder and 2 tsp sugar in a small bowl and mix to combine.
- Spread cabbage mixture evenly to a 1" thickness on a baking sheet lined with non-stick aluminum foil and sprinkle with the spice mixture. Season with kosher salt and freshly ground black pepper. Toss to combine.
- Transfer cabbage to a preheated oven and set your timer for 30 minutes. Check once or twice and toss halfway through.
- Garnish with cilantro and serve as a side dish any roasted meats like chicken, duck pork or sausages.
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