Oven-Roasted Indian Cabbage with Carrots, Coconut, and Peanuts Recipe

Introduction

This Indian Cabbage Recipe brings a flavorful twist to a simple vegetable by oven roasting it with spices, curry leaves, and a hint of heat. The result is tender cabbage with caramelized edges, complemented by fresh coconut and crunchy peanuts for a satisfying texture.

Ingredients

• 3 tablespoons peanut oil (or sesame oil)
• 1 inch ginger, grated (about 2 teaspoons)
• 1 tablespoon chopped green chilies (remove seeds to lower heat)
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric
• ½ teaspoon red pepper flakes (or ¼ teaspoon cayenne pepper)
• Salt, to taste
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 8-10 curry leaves
• ¼ cup fresh grated coconut
• 2 tablespoons chopped cilantro
• Lemon juice, as per taste
• ½ teaspoon mustard seeds
• ¼ cup chopped shallots (or onions)
• 4 tablespoons crushed peanuts (or sesame seeds, roasted)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a large bowl, combine the peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt. Stir well to mix the spices evenly.
3. Step 3: Add the shredded cabbage, shredded carrots, and curry leaves to the bowl. Toss everything thoroughly to coat the vegetables with the seasoned oil.
4. Step 4: Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
5. Step 5: Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the cabbage is tender and edges are slightly caramelized.
6. Step 6: Remove from the oven and sprinkle with fresh grated coconut, chopped cilantro, and lemon juice. Toss gently to combine.
7. Step 7: Transfer to a serving dish and garnish with crushed peanuts or roasted sesame seeds for added crunch. Serve hot, ideally with rice.

Tips & Variations

• Use sesame oil for a nuttier flavor that complements the spices well.
• Adjust the amount of green chilies and red pepper flakes to control the heat level.
• Fresh grated coconut adds authentic texture; toasted dried coconut flakes can be used as a substitute.
• Include mustard seeds and shallots by tempering them briefly in oil before mixing with the vegetables for extra aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on a stovetop skillet to preserve the texture without making the cabbage soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, both green and savoy cabbage work well. Adjust the cooking time slightly if using thicker cabbage varieties to ensure tenderness.

Is this dish suitable for vegans?

Absolutely. This recipe contains no animal products and is naturally vegan-friendly.

Oven-Roasted Indian Cabbage with Carrots, Coconut, and Peanuts Recipe

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★★★★★

4.6 from 80 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Indian Cabbage Recipe features oven-roasted shredded cabbage and carrots seasoned with traditional spices like cumin, turmeric, and mustard seeds. The dish is garnished with fresh coconut, cilantro, lemon juice, and crushed peanuts, offering a flavorful, tender, and slightly caramelized vegetable side perfect to serve hot alongside rice.

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Ingredients

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Seasonings

• 3 tablespoons peanut oil (or sesame oil)
• 1 inch ginger (grated, about 2 teaspoons)
• 1 tablespoon chopped green chilies (remove seeds to lower heat)
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric
• ½ teaspoon red pepper flakes (or ¼ teaspoon cayenne pepper)
• Salt (to taste)
• ½ teaspoon mustard seeds

Vegetables

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 8–10 curry leaves
• ¼ cup fresh grated coconut
• ¼ cup chopped shallots (or onions)

Garnishes

• 2 tablespoons chopped cilantro
• Lemon juice (as per taste)
• 4 tablespoons crushed peanuts (or sesame seeds, roasted)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Mix Seasonings: In a large bowl, combine peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt. Stir well to blend all the flavors.
3. Add Vegetables: Add the shredded cabbage, shredded carrots, and curry leaves to the bowl. Toss everything thoroughly to ensure the vegetables are evenly coated with the seasoning mix.
4. Prepare for Roasting: Spread the coated vegetable mixture evenly on a parchment paper-lined baking sheet for even roasting.
5. Roast Vegetables: Place the baking sheet into the preheated oven and roast for 20-25 minutes. Stir the vegetables halfway through cooking to promote even caramelization, until the cabbage becomes tender and slightly browned on the edges.
6. Garnish: Remove the roasted vegetables from the oven. Sprinkle fresh grated coconut, chopped cilantro, and lemon juice over the mixture. Toss gently to blend the garnishes well with the roasted vegetables.
7. Serve: Transfer to a serving dish and garnish with crushed peanuts or roasted sesame seeds for added crunch and flavor. Serve the dish hot alongside rice.

Notes

• For a milder heat, remove the seeds from the green chilies before chopping.
• Fresh grated coconut adds authentic texture and flavor; you can substitute with desiccated coconut if necessary but it may alter the texture slightly.
• Peanut oil enhances the nutty flavor and withstands roasting temperatures well; alternatively, sesame oil can be used for a different flavor profile.
• Stirring halfway through roasting ensures even cooking and caramelization.
• This dish pairs wonderfully as a side with steamed rice or Indian breads.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Indian

Keywords: Indian cabbage recipe, oven roasted cabbage, roasted Indian vegetables, healthy side dish, vegetarian Indian recipe, spiced cabbage, roasted carrot and cabbage