Well, I’m back with another delicious concoction…all thanks to Sonal! This time I’m offering a curried roasted cabbage (apples & sweet onions, too) made with the Curry Spice Melange that Sonal mailed to me last month. A veggie dish for my vegetarian friend!
This time around, I was much luckier with my photo results. :)) Yay!
This recipe presented itself to me via a local paper (The Detroit News). It called out to me immediately. I’ve roasted cabbage several times in the past with excellent results. I just knew with the curry spice mix would be a superb addition…especially with the tart apples, sweet onions and a topping of raisins with chopped almonds. I was right!
This would make a wonderful side dish to any protein. However, I ate it as my lunch instead… it was not only tasty and filling… it was quite healthy too. I followed Sonal’s lead and prepared it using less than 1 tablespoon of oil. The juice from the apples and onions, along with the bit of oil, ensured the cabbage roasted up nice and tender.
Curried Roasted Cabbage
1/2 medium head green cabbage
1 sweet onion, sliced into thick rounds
1 Granny Smith apples, peeled, cored and sliced into wedges
1 Tablespoon olive oil (or less)
2 teaspoons curry powder, hot or mild
Sea salt and ground black pepper
1-2 Tablespoons raisins
1-2 Tablespoons chopped almonds, lightly toasted
Heat the oven to 400° F.
Cut the cabbage half into four pieces. Remove the thick stem and core from each piece and discard. Slice each piece of cabbage in half again.
In a large bowl, combine the cabbage wedges with the onion rounds and apple wedges. Drizzle with the olive oil and toss gently to coat. Sprinkle the curry powder over the cabbage mixture, lightly coating everything. Season with the salt and pepper to taste.
Transfer the mixture to a baking dish. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.
Sprinkle the raisins and chopped almonds over the cabbage; toss lightly before serving.
You can witness all of the delicious dishes Sonal creates in her kitchen by clicking, here. :))
Recipe adapted from The Detroit News.