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5 from 1 vote

Tandoori Roasted Cabbage

Indian Tandoori spiced Cabbage that is caramelized and smoky.
Prep Time10 minutes
Cook Time37 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: cabbage, indian recipes, vegan
Servings: 4 people

Equipment

  • baking tray
  • Basting brush
  • Mixing bowl

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.