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Close up handheld shot of roasted cabbage wedges showing turmeric-infused yellow layers and crispy brown charred edges.

Spicy Indian Roasted Cabbage with Turmeric and Mustard Seeds

This Spicy Indian Roasted Cabbage features thick-cut wedges with deeply charred edges and bright yellow turmeric-infused layers. A stunning, healthy side dish topped with toasted mustard seeds and red chili flakes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 wedges
Course: Side Dish, Vegetable
Cuisine: Fusion, Indian
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 medium Green Cabbage Cut into 8 wedges, core intact
  • 3 tbsp Avocado Oil 45ml (or Ghee)
  • 1 tsp Ground Turmeric 5g
  • 1 tsp Black Mustard Seeds 5g
  • 1/2 tsp Dried Red Chili Flakes 2g
  • 1 tsp Kosher Salt 5g
  • 1/4 cup Fresh Cilantro 10g, chopped for garnish

Equipment

  • 1 Baking Sheet Large rimmed sheet
  • 1 Pastry Brush For oil coating

Method
 

Preparation and Roasting
  1. Preheat oven to 425°F (220°C). Cut cabbage into 8 thick-cut wedges, keeping the core attached.
  2. Whisk oil, turmeric, chili flakes, and salt. Brush generously onto cabbage wedges, coating all layers.
  3. Place wedges on a baking sheet. Roast for 20-25 minutes, flipping halfway, until edges are charred dark brown.
  4. Top with toasted black mustard seeds and fresh chopped cilantro. Serve warm.

Notes

Ensure the cabbage is fully dry before oiling to get maximum crispiness.
Keep the core attached to prevent the wedges from falling apart during the flip.