Go Back

Cabbage Masala

A simple, warm Indian dish made with tender roasted cabbage and bright spices, perfect as a side or main with rice or flatbread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Green cabbage Pick a firm head with tight leaves and no brown spots.
  • 1 medium Onion Thinly sliced.
  • 2 cloves Garlic Mince for flavor.
  • 1 inch piece Fresh Ginger Minced for flavor.
  • 1 optional Green chili Use if desired for spice.
  • 1 tablespoon Lemon juice Brightens the dish.
  • 2 tablespoons Olive oil Can substitute with neutral oil.
  • 1 teaspoon Black pepper
  • 1 teaspoon Garam masala Use fresh ground if possible.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground cumin
  • 1 Nuts Nuts (almonds, cashews, or peanuts) Raw or roasted, for texture.
  • 1 Avocado Sliced Should be ripe but firm.
  • 1 Fresh Cilantro or parsley Fresh herbs for garnish
  • 1 teaspoon Toasted sesame seeds
  • 1 Vegan Yogurt Plain, unsweetened for balance

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Ensure the oven is hot before inserting the pan.
  2. Chop the cabbage, onion, ginger, and garlic into small or medium pieces.
  3. In a large bowl, mix the chopped cabbage, onion, garlic, ginger, and optional green chili with olive oil, lemon juice, black pepper, garam masala, turmeric, ground cumin, salt, and nuts.
Roasting
  1. Spread the mixture on a baking sheet in one layer and roast in the oven for about 25-30 minutes, stirring halfway through.
  2. Look for tender and slightly caramelized cabbage with brown edges.
Serving
  1. Serve hot, garnished with avocado slices, fresh cilantro or parsley, toasted sesame seeds, and a dollop of vegan yogurt.

Notes

The dish can be adjusted to spice levels and served in various styles. It's also versatile for meal prep and can be frozen.