Cabbage is an amazing and very versatile vegetable. It tastes great raw, roasted, grilled, steamed, stewed… In my kitchen I use it at least once a week.
Today’s roasted cabbage in masala sauce is one of those simple recipes I like to go back to a lot. It is easy, very aromatic and super delicious.
What is masala sauce and do you need to prepare it?Masala is probably one of the most famous sauces in Indian cuisine. There is no specific recipe for its preparation, as the ingredients differ depending on the region in which it is prepared. There are lots of masala recipes online, from simple, requiring only a few spices to more complicated and time consuming. However, they all share the same basic ingredients: onion, garlic, ginger, turmeric, chili and coriander.
In today’s recipe I used those basic ingredients adding mustard and fenugreek seeds, a few kaffir leaves and a teaspoon of garam masala spice.
This masala sauce works great also as a marinade for tofu or tempeh. Instead of cabbage, you can use it to prepare a dish with cauliflower, broccoli or romanesco; serve it with baked potatoes or grilled vegetables.
What to serve this dish with?Cabbage in masala sauce tastes great with rice, bulgur, couscous, quinoa; served with pita or naan bread or with a side of a green salad.
For an extra protein, you can also add cooked lentils or chickpeas to the sauce.
Cabbage in masala sauce
- oven dish or oven safe pan
- 1 cabbage cut in 8
- 2 tbsp oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp fenugreek seeds
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp garam masala
- 2 tbsp tomato paste
- ½ can coconut cream
- ½ can vegetable broth or water
- 2 chili peppers whole
- 4 kaffir leaves optional
- salt to taste
- black pepper to taste
- Place the cabbage on the board, stem side down and cut into 4 or 8 parts, depending on its size.
- In a large frying pan, heat a tablespoon of oil and fry each piece of cabbage on both sides. Put it on a plate and set aside.
- In the same pan, heat the remaining oil. Add diced onion and whole chili peppers. Cook stirring from time to time for 2 - 3 minutes
- Add the grated ginger and minced garlic. Cook for 30 seconds stirring, then add all spices and kaffir leaves and cook for another 15 seconds, stirring - you don't want to burn the spices.
- Add the tomato concentrate and pour in the coconut cream and water. Season to taste with salt and pepper and cook for 2-3 minutes.Place the cabbage in the sauce [ if you don't have an oven safe pan, pour the sauce into an oven dish ].
- Bake at 180°C [ 356F ] for 40 - 45 minutes.
440 kcal | Carbohydrates 31.7 g | Protein 5.7 g | Fat 30 g | Fiber 0.5 g
How to store and reheat roasted cabbage and masala sauce?Make sure to let it come to room temperature. Then store in the fridge, covered for 3 – 4 days or freeze it for up to a month. Personally I like to freeze only the masala sauce and serve it with freshly roasted cabbage or other vegetables.
To reheat, place it in a pan and warm it up on the stovetop. You can also reheat it in the oven [ 10 minutes at 180°C/356F ] or microwave it for a few minutes until warmed through.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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