I underestimated cabbage. Never did I realize it could get so tender, succulent and impart so much flavor until I tried this Tandoori Roasted Cabbage with the most flavorful Indian-spiced tandoori marinade. I have to admit this is one of the best recipes I’ve ever tried. Gone are the days of soggy cabbage. By roasting it you get a tender, slightly sweet and delicious texture. You’ll never go back to eating soggy cabbage again.
Marinade
The marinade in this recipe is the meat of the dish (ironically). It’s a magical blend of indian spices and a thick vegan yogurt. I used Cocojune as it was the thickest I could find when testing this recipe.
You’ll need
- Coconut Yogurt (or any thick yogurt)
- Ginger
- Garlic
- Paprika (for the smoky flavor)
- Kashmiri red chili (for the color and slight hint of spice)
- Garam Masala
- Kasuri Methi (you can find it dried at your local Indian store. This is essential!
- Lemon juice
- Salt
- Any neutral oil to coat the cabbage
Roasting vs Grilling
I personally do not own a grill and am not proficient at grilling. If you do, I’d grill the Tandoori Roasted Cabbage evenly on each side, basting with the marinade occasionally until caramelized. I find roasting has a similar effect as a “tandoor,” by adding smoky Smoked Paprika and leaving it to broil for the last few minutes until the edges are slightly charred.
Cilantro Mint Chutney
Personally, I find this cilantro mint chutney complements the tandoori cabbage beautifully. It adds a slight hint of spice to an otherwise mild, yet well seasoned dish. I also love the cooling notes of cilantro and mint. Serve with the Tandoori Roasted Cabbage! You will need:
- Cilantro
- Mint
- Lemon Juice
- Cashews (for creaminess)
- 1-2 Indian green chilies (or 1 serrano pepper)
- Salt
To assemble
I like to give this cabbage its own moment by slathering the chutney onto a plate or bowl and laying the cabbage on top. Garnish with cilantro and a few wedges of lemon and you’re sure to wow any guest! Read on for the full recipe!
Tandoori Roasted Cabbage
Ingredients
- 1/2 head of cabbage or 1 small cabbage
- 1/4 cup chopped cilantro for garnish
- 1 lemon cut into wedges
Marinade
- ⅓ cup Thick vegan yogurt I used cocojune
- 2 cloves grated garlic
- 1 tbsp grated ginger
- 1 tsp smoked paprika
- 1 tsp kashmiri red chili or more if desired
- 1 tsp garam masala
- 1 tsp salt to taste
- 1/2 lemon juiced
- 3 tbsp oil or more!
Cilantro Mint chutney
- 1 bunch cilantro with bottom 1-2 inch of stems cut off
- 1 bunch mint leaves
- 1/4 cup cashews
- 1/2 lemon juice
- 1 clove garlic
- 2 thai green chili or 1 serrano pepper
- 1 pinch sugar
- 1 tsp salt
Instructions
- Preheat oven to 400℉
- Cut cabbage into 1 1/2 inch steaks. You should get about 10 steaks
- Drizzle with oil and season with salt
- Prepare the marinade by combining all ingredients until they become a nice paste, thick enough to coat, thin enough to spread on the cabbage. Taste and adjust seasoning according to preference.
- Using a basting brush or your hands, slather the marinade on both sides of the cabbage, evenly coating it.
- Bake for 30 minutes, flipping the cabbage half way.
- Turn up temperature to 450 and roast for an additional10 minutes until the edges are slightly charred. The insides should be soft and caramelized and the edges should be charred.
- Garnish with cilantro and lemon and serve withcilantro-mint chutney
Cilantro Mint Chutney
- Combine all ingredients into a blender cup or food processor
- Blend until it is a smooth paste, adding water to reach desired consistency.
- Taste and add salt, sugar or lemon to taste.
Delicious