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–+ servings
Indian Cabbage

Savory Indian Cabbage Roast with Toasted Coconut Delight

Transform Indian cabbage into a delightful, vegan side dish bursting with flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting
  • 3 tbsp Peanut Oil or Sesame Oil Substitute with olive oil if needed.
  • 1 inch Ginger, grated Fresh ginger is preferable.
  • 1 tbsp Chopped Green Chilies Omit or reduce for milder taste.
  • 1 tsp Cumin Seeds Ground cumin can be substituted.
  • ½ tsp Turmeric No substitute needed.
  • ½ tsp Red Pepper Flakes Can substitute with cayenne pepper (¼ tsp).
  • Salt Adjust to taste.
For the Vegetables
  • 4 cups Shredded Cabbage Main ingredient providing volume and health benefits.
  • 1 cup Shredded Carrots Can substitute with bell peppers.
  • 8-10 Curry Leaves Essential for authentic flavor; can use bay leaves.
For the Toppings
  • ¼ cup Fresh Grated Coconut Dried coconut can be used, but results will differ.
  • 2 tbsp Chopped Cilantro Can be omitted if desired.
  • Lemon Juice Adjust to taste.
  • ½ tsp Mustard Seeds Optional; can omit if not on hand.
  • ¼ cup Chopped Shallots or Onions Optional; can be added or omitted.
  • 4 tbsp Crushed Peanuts or Sesame Seeds Optional; can substitute with sunflower seeds.

Equipment

  • oven
  • mixing bowl
  • parchment-lined baking sheet
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to ensure ideal roasting conditions for the cabbage.
  2. In a large mixing bowl, combine 3 tablespoons of oil, grated ginger, chopped chilies, cumin seeds, turmeric, red pepper flakes, and salt to create a spice mixture.
  3. Add shredded cabbage and carrots, and toss with the spice mixture until evenly coated.
  4. Transfer the mixture to a parchment-lined baking sheet, spreading it out in a single layer.
  5. Roast the vegetables in the oven for 20 to 25 minutes, stirring halfway through for even cooking.
  6. Remove from the oven and top with grated coconut and cilantro, then drizzle with lemon juice before tossing gently.
  7. Serve warm as a side dish or in a wrap, optionally garnished with crushed peanuts or sesame seeds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure uniform shredding for even cooking and adjust spices based on taste preference. Store leftovers in the fridge for up to 3-4 days.

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