This Indian cabbage oven roast is one of those dishes that began as a pantry rescue and became a family favorite overnight. I first put this combination together on a weeknight when I had a head of cabbage and a jar of coconut left over from a meal earlier in the week. The bright ginger and green chilies cut through the natural sweetness of roasted cabbage, while curry leaves add a warm, aromatic lift that always reminds me of coastal kitchens. The contrast between tender, caramelized edges and the fresh, crunchy coconut and peanuts at the end is what keeps everyone asking for more.

I discovered how magical the oven can be for quick vegetable transformations while developing this approach. Rather than spending time over the stove, spreading the mixture on a hot sheet allows for even browning and slightly crisped edges without constant stirring. The technique is forgiving, works at different scales, and adapts beautifully when you want to keep things vegan and light or add a protein for heartier meals. Serve it straight from the oven with a squeeze of lemon and chopped cilantro for an effortless weeknight hit.

Ingredients

• Peanut oil or sesame oil: Use 3 tablespoons. Peanut oil gives a neutral, slightly nutty backdrop while toasted sesame oil provides a deeper, toasty flavor. I prefer peanut oil for oven roasting because it tolerates high heat well.
• Fresh ginger: 2 teaspoons finely grated from about a 1 inch piece. Fresh ginger gives a bright, peppery backbone that warms the other spices. Look for firm, smooth skin and avoid pieces that feel soft.
• Green chilies: 1 tablespoon finely chopped, seeds removed for less heat. Serrano or green Thai chilies work well and provide a sharp, fresh heat that roasting softens slightly.
• Cumin seeds: 1 teaspoon whole seeds. These toast in the oil and release an earthy, smoky fragrance. If you only have ground cumin, use 1/4 teaspoon as a substitute.
• Ground turmeric: 1/2 teaspoon. Turmeric adds color and a gentle earthiness. Use a fresh jar for the brightest hue.
• Red pepper flakes or cayenne: 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne powder for a cleaner heat. Adjust to taste.
• Salt: To taste. Start with 1/2 teaspoon and adjust after roasting.
• Cabbage: 4 cups finely shredded. Use green cabbage for a sweet, crisp profile or a mix of green and savoy for extra texture. Shred thinly so the edges caramelize.
• Carrots: 1 cup grated. Carrots add natural sweetness and color. Use a box grater or food processor to save time.
• Curry leaves: 8 fresh leaves. These are aromatic and should be used when available. If you cannot find them, a teaspoon of curry powder will give a faint echo.
• Fresh coconut: 1/4 cup finely grated. Adds a cooling, tropical finish and subtle creaminess when tossed in at the end.
• Cilantro: 2 tablespoons chopped for finishing. Adds herbaceous brightness and color contrast.
• Lemon juice: To taste. A squeeze at the end wakes up the whole dish.
• Optional mustard seeds: 1/2 teaspoon. Add for stovetop tempering for extra pop.
• Optional shallots or onions: 1/4 cup finely chopped. Use for a sweeter, savory base if you are cooking on the stove.
• Optional roasted peanuts or sesame seeds: 4 tablespoons crushed for garnish to add crunch and a nutty finish.

Instructions

Preheat and prepare:Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper so the vegetables do not stick and cleanup is easier. If you prefer a crisper result, use a shallow rimmed sheet and spread the mixture in an even layer.Make the spiced oil:In a large mixing bowl, whisk together 3 tablespoons peanut or sesame oil, 2 teaspoons grated ginger, 1 tablespoon chopped green chilies, 1 teaspoon cumin seeds, 1/2 teaspoon ground turmeric, 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne, and salt to taste. Let the spices bloom in the warm oil for a minute so the aromatics release their flavor.Combine vegetables:Add 4 cups finely shredded cabbage, 1 cup grated carrots, and 8 curry leaves to the spiced oil. Toss thoroughly so every shred is coated. The oil helps the cabbage brown and distributes the spice evenly.Spread and roast:Spread the vegetable mixture in a single, even layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through so the edges brown evenly. You are looking for tender cabbage with golden caramelized edges and a slightly crisp texture at the tips.Finish and serve:Remove the tray from the oven and immediately sprinkle 1/4 cup grated fresh coconut, 2 tablespoons chopped cilantro, and a squeeze of lemon juice over the warm cabbage. Toss gently to combine. Garnish with 4 tablespoons crushed roasted peanuts or sesame seeds if desired and serve hot.Stovetop alternative:Heat 3 tablespoons oil in a large skillet over medium high heat. Add 1 teaspoon cumin seeds and optional 1/2 teaspoon mustard seeds, and allow them to pop. Stir in curry leaves, grated ginger, and green chilies for one minute. Add red pepper flakes, turmeric, and salt, then toss in cabbage and carrots. Stir fry until vegetables are tender and golden at the edges. Finish as above with coconut and cilantro.

Storage Tips

Allow the roast to cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portioned freezer safe containers for up to 3 months. When reheating frozen portions, thaw overnight in the refrigerator then reheat on a sheet pan in a 350 degrees Fahrenheit oven for 10 minutes or in a skillet until warmed through. Avoid microwaving from frozen to prevent soggy texture. Use glass or BPA free plastic containers to preserve flavor.

Ingredient Substitutions

If you do not have curry leaves use 1 teaspoon of mild curry powder or leave them out entirely and add extra cilantro at the end. For a nut free version omit peanuts and add toasted sesame seeds or pumpkin seeds. Swap peanut oil for canola or vegetable oil if allergies are a concern. If you prefer more heat, use 2 green chilies or keep the seeds. For a milder result, reduce chilies and cayenne. Fresh coconut can be replaced with 2 tablespoons unsweetened dried coconut rehydrated briefly in warm water.

Serving Suggestions

Serve this roast as a vibrant side to grilled fish or roasted chicken. It pairs beautifully with steamed rice or quinoa for a light main and makes a delightful filling for flatbreads or grain bowls. Garnish with extra cilantro, a wedge of lemon, and a scattering of crushed peanuts or sesame seeds. For a brunch twist serve alongside spiced scrambled eggs or as a topping for toasted sourdough.

Cultural Background

Shredded and spiced cabbage appears across many regional kitchens in India as a quick vegetable dish often made on weekdays. The use of curry leaves and a short tempering of cumin seeds traces to South Indian coastal traditions where coconut and curry leaves are foundational. Roasting as a technique modernizes the dish while keeping those traditional flavors intact. This approach blends traditional spice profiles with a hands off cooking method that suits busy homes.

Seasonal Adaptations

In winter, add a diced sweet potato or toss in roasted cauliflower florets to bulk up the dish and add winter warmth. In summer, use thinly sliced savoy cabbage and add fresh cherry tomatoes at the end for brightness. For holidays, fold in roasted cashews and a pinch of garam masala to give it a festive aroma and richer mouthfeel.

Meal Prep Tips

Make a double batch on Sunday and portion into 4 containers for lunches. Keep the crushed peanuts separate until serving to retain crunch. Reheat on a skillet and add a splash of water or lemon juice to revive moisture. The roast is also great cold tossed into salads or used as a filling for wraps during the week.

This simple oven roast transforms humble cabbage into something celebratory yet everyday. Give it a squeeze of lemon, a scattering of cilantro, and enjoy the blend of warm spices and fresh finishes that keep this one on my regular rotation.