Roasted Curry Cabbage

Roasted curry cabbage has sweet, caramelized edges and a bold curry flavor that crosses the line between sweet and savory. Inside, the cabbage softens and takes on a nutty, buttery flavor you wouldn’t expect. This recipe proves just how underrated cabbage really is and is the easiest side dish for your fall and winter meals. 

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Roasted cabbage is always a treat, and I’m especially fond of savoy cabbage! Those little wrinkles are a great place to absorb seasoning, which makes this dish even more flavorful.

This super-quick recipe takes the humble cabbage to a whole new level and is the most delicious way to serve this seasonal veggie. The next time you see cabbage on sale, grab one (or two) to give this recipe a try!

Curry roasted cabbage pairs well with my herby Mediterranean chicken thighs. If you love curry spice, also try my roasted curry carrots with herb yogurt.

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• Ingredients
• Substitutions & Variations
• Equipment
• Storage
• Top Tip
• FAQ
• Roasted curry cabbage

Ingredients

It really doesn’t get much easier than this! Just focus on getting a good-quality, fresh, firm cabbage and find the rest of the ingredients in your pantry.  

• Savoy cabbage
• Olive oil
• Curry powder
• Sea salt and black pepper

See recipe card for quantities.

Substitutions & Variations

There are many ways to make roasted curry cabbage your own! Try some of these variations and see what you think.

• Try different cabbages – I prefer wrinkly savoy cabbage for this recipe, but you can do this with red cabbage, regular green cabbage, or even napa cabbage. 
• Make a paste – Instead of sprinkling the seasoning on the cabbage, make a flavorful paste! Blend the curry powder with the olive oil, kosher salt, and pepper in a food processor and add in a couple of garlic cloves and chilli flakes for heat. Rub it all over the cabbage for a potent, flavorful side for with your main dish.
• Play with garnishes – To make these roasted cabbage wedges even more flavorful, drizzle them with a little fresh lemon juice or apple cider vinegar. They’re also great with some orange or lemon zest, sesame seeds, chopped almonds, or sliced green onion for a little extra color and crunch. You can grate a little Parmesan cheese for an extra salty, umami flavor, too. 
• Add some sweetness – Cabbage does very well with sweet ingredients. Try drizzling a little honey or maple syrup over the top to bring out the natural sweetness in the cabbage and curry powder. 
• Adjust the shape – Instead of thick wedges, feel free to cut cabbage steaks.
• Try different veg – This same flavor profile works wonderfully on brussel sprouts! Just cut them in half, toss in the olive oil and curry powder mixture, and roast. Watch the time, though. They won’t need quite as long as the cabbage quarters. 

Equipment

To roast your own cabbage, you’ll need:

• Sheet pan 
• Parchment paper
• Chefs knife
• Small bowl
• Silicone brush

Storage

Store any leftover roasted cabbage wedges in an airtight container in the fridge for 3-4 days. To reheat, bake at 350 F until heated through. You can also microwave to reheat, but you will lose the crispness.

FAQ

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