This Indian cabbage recipe is so easy and makes a healthy vegan side dish. Simply shred the cabbage, add Indian spices and oven roast it for a delightful twist of cabbage poriyal. Makes a quick and delicious Indian dinner with rice and dal.
In a large bowl, stir together peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt.
Add shredded cabbage, shredded carrots, curry leaves and toss well to coat all the ingredients. Spread the mixture evenly on a parchment paper lined baking sheet.
Place the pan in the preheated oven and roast for about 20-25 minutes, or until the cabbage becomes tender and slightly caramelized on the edges, stirring halfway through.
Remove from the oven and sprinkle with fresh grated coconut, chopped cilantro and lemon juice. Toss gently to combine all the ingredients.
Transfer to a serving dish. Garnish with crushed peanuts (or sesame seeds) for added crunch and flavor. Serve hot with rice.
Notes
Fresh Grated Coconut: Add this for authentic taste typical for cabbage poriyal or thoran. Find it in Indian grocery stores, or grate fresh coconut. Dried coconut (flakes or desiccated) is not an ideal substitute, but if using that, add to cabbage before roasting.
Optional ingredients: You can add chopped shallots or onions, mustard seeds and toss with the other ingredients.
Make Ahead: Prep vegetables and other ingredients in advance. Combine all the ingredients and refrigerate up to one day ahead. Take it out 30 minutes before roasting in the oven.
Storage and Leftovers: Store in refrigerator for 3 to 4 days. Freeze it in freezer-safe containers.
Stove Top Instructions
Heat oil in a large skillet over medium-high heat. Add cumin seeds, mustard seeds, and let them pop. Then add curry leaves, ginger, green chilies, stir for a minute. Add red pepper flakes, turmeric, salt and stir.
Add cabbage, carrots, and toss well with the spices. Stir fry until vegetables are tender and cabbage edges turn golden brown.
Turn off the heat and adjust seasonings to taste. Sprinkle with grated coconut, cilantro, lemon juice and stir. Top with crushed peanuts or sesame seeds. Serve skillet roasted cabbage with rice.