Indian Butter Roasted Cabbage

About

This deliciously spiced red cabbage makes a great Keto-friendly side packed with flavor and healthy fats. Our simple low carb recipe is prepared with red cabbage, sweet red onion, a hearty helping of butter, warming turmeric, cumin seeds, ground coriander, and finished with crunchy flaked almonds. This makes a great side to accompany an Indian inspired low carb main.

What Kind of Cabbage Can I Use?

We have used chopped red cabbage for our Keto-friendly side dish. If preferred, you could swap this directly for white/green cabbage. The recipe needs to use a firm leaf cabbage that will roast well in the oven. You could even sub the cabbage for an alternative low carb vegetable such and cauliflower florets or Brussels sprouts. Please be sure to adjust your macros and cooking times as needed to account for any alternative ingredients used.

Serving Suggestions

Our Indian inspired Keto cabbage makes a rich and warmly spiced side, perfect for serving with your preferred low carb mains. The cabbage would be delicious served alongside a Keto chicken curry along with a portion of cauliflower rice. Alternatively, try with some tandoori spiced chicken thighs. You will find a great selection of Indian inspired dishes in our sides section.

Ingredients

2 tablespoon butter, unsalted
2 tablespoon, sliced almonds, raw
1 teaspoon coriander leaf, dried
½ medium – head – approx 5" diameter red cabbage
½ medium – 2 1/2" diameter red onion
½ teaspoon turmeric, ground
½ teaspoon cumin, seed
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Roughly chop the cabbage and red onion into bite-sized chunks. Arrange the onion and cabbage across a shallow oven tray. Roughly chop the butter and dot randomly over the vegetables.
Scatter over the cumin seeds, turmeric and ground coriander. Sprinkle over the salt and pepper. Transfer to the oven and bake for 15 minutes until starting to soften.
Remove the tray from the oven and turn the vegetables. Scatter over the flaked almonds. Return to the oven for a further 10-12 minutes or until the vegetables are tender and the almonds are lightly browned and toasted.