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Slightly angled food photograph of chopped Indian roasted cabbage showing tender pale-green layers and beautifully charred dark brown edges.

The Best Indian Roasted Cabbage with Turmeric and Nigella Seeds

This vibrant Indian Roasted Cabbage features perfectly charred, bite-sized pale-green layers tossed in a fragrant turmeric spice coating, garnished with shredded orange carrots, bright green cilantro, and tiny black nigella seeds.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Side Dish, Vegetable
Cuisine: Fusion, Indian
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head green cabbage About 2 lbs (900g), roughly chopped into 1.5-inch pieces
  • 2 tbsp avocado or olive oil 30ml, for high-heat roasting
  • 1 tsp ground turmeric 3g
  • 1 tsp kosher salt 5g
  • 0.5 cup shredded carrots 50g, very fine
  • 0.25 cup fresh cilantro 15g, chopped
  • 1 tsp nigella seeds 3g, or black sesame seeds

Equipment

  • 1 Large Baking Sheet Aluminum is preferred for an even, dark char.
  • 1 Chef's Knife For roughly chopping into bite-sized pieces.

Method
 

Preparation and Roasting
  1. Preheat your oven to 425°F (220°C). Core the green cabbage and roughly chop it into 1.5-inch bite-sized pieces.
  2. Place the chopped cabbage in a large bowl. Drizzle with the avocado oil and sprinkle with ground turmeric and kosher salt. Toss vigorously until the cabbage has a slight yellow tint and is evenly coated.
  3. Spread the cabbage onto a large baking sheet in a single layer. Roast for 20 to 25 minutes without stirring, until the tender pale-green layers develop beautifully charred and dark brown edges.
  4. Transfer the hot roasted cabbage to a shallow serving bowl. Immediately toss with the very fine, shredded orange carrots. Generously garnish with chopped fresh cilantro and tiny black nigella seeds. Serve immediately.

Notes

Tip 1: Ensure the cabbage is completely dry before tossing it in oil to prevent steaming in the oven.
Tip 2: Do not roast the carrots; tossing them in at the end preserves their bright orange color and fresh crunch.