chili garlic roasted cabbage

Cabbage is like, dirt cheap. As such, it has become a staple in my fridge. 

Typically, all I do is chop up a head (remember, we're talking cabbage here) and throw it into the wok with a little butter. As tasty as that is (and it is - imagine all the buttery caramelized bits at the bottom! Yum), I decided to try something new. Roasting is a good way to go for any veggie, and it seems cabbage is no different from the rest. Serve this with a little curry aioli and you're good to go!

Chili Garlic Roasted Cabbage with Tikka Masala Aioli


1 head cabbage
chili powder
2-3 cloves garlic, minced

1/2 cup mayonnaise
1 tablespoon tikka paste

Preheat oven to 400*. Cut cabbage into 4-6 wedges. Arrange on a large baking sheet, drizzle with olive oil, and sprinkle with chili powder and garlic. Roast 40-45 minutes. For the dip, stir together mayo and tikka paste. Serve hot (the cabbage, not the mayo, duh).

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