Roasted Cabbage

This recipe uses few ingredients, doesn’t take much work, and yields a really delicious result.

Here’s what you need:

2 tablespoons olive oil, divided

1 head of green cabbage

1 yellow onion

salt or garlic salt

1 teaspoon turmeric

1 teaspoon mustard seeds

1 teaspoon ground coriander

1/2 cup water

Here’s what you do:

1. Preheat the oven to 400 degrees. In a cast-iron skillet, spread around 1 tablspoon of the olive oil.

2. Cut the cabbage in half, then into quarters. Cut out the rough stem, and then cut each piece into a couple of wedges. Nestle the wedges together in the skillet.

3. Cut the onion in half, and then in thin slices. Scatter the onion around the cabbage.

4. Sprinkle the cabbage generously with salt or garlic salt. Then sprinkle the turmeric, mustard seeds, and coriander over the top. Drizzle the second tablespoon of olive oil over the cabbage. Pour the water in the pan.

5. Roast in the oven for about 20 minutes. Remove, stir so the spices get incorporated and the softer bottom leaves move to the top. Sprinkle again with salt, and cook another 25-30 minutes or so until all the cabbage is tender, but not too limp.

This is great chopped up and mixed into anything, or on its own, or filled with rice and rolled up like a little burrito!

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