Name: Curry Roasted Cabbage Wedges with Tomatoes and Chickpeas
Total time: 45 min
Ingredients: 7 tablespoons vegetable oil , divided; 1 tablespoon curry powder , divided; 1½ teaspoons sugar; 1 teaspoon table salt; ¼ teaspoon pepper; 1 head green cabbage (2 pounds); 2 garlic cloves , minced; 2 teaspoons grated fresh ginger; 2 (15-ounce) cans chickpeas , undrained; 10 ounces grape tomatoes , halved; ¼ cup chopped fresh cilantro

Why This Recipe Works

When you cut cabbage into wedges and roast it, you get charred, crispy edges with tender, sweet layers underneath. We first brush the wedges with a curry-infused oil, including a little sugar to help with browning. Then we cover the cabbage with aluminum foil before putting the baking sheet on the lower rack of a hot oven to steam the wedges and jump-start browning on the undersides. Instead of flipping the wedges, simply uncovering them for the last part of cooking—and adding another drizzle of oil—turns them crispy, browning the upper sides while maximizing browning underneath. To complete our meal, we simmer an aromatic chickpea-tomato curry in a skillet while the cabbage roasts.

Before You Begin

When slicing the cabbage into wedges, be sure to slice through the core, leaving it intact so the wedges don’t fall apart. Smaller 2‐pound cabbages work best here; if you have a larger cabbage, you can remove the outer leaves until it weighs about 2 pounds, though it may not brown as well.

Instructions

Adjust oven rack to lowest position and heat oven to 500 degrees. Combine ¼ cup vegetable oil, 2 teaspoons curry powder, 1½ teaspoons sugar, 1 teaspoon salt, and ¼ teaspoon pepper in small bowl. Halve 1 head green cabbage through core and cut each half into 4 approximately 2-inch-wide wedges, leaving core intact (you will have 8 wedges).

Arrange cabbage wedges in even layer on rimmed baking sheet, then brush cabbage all over with oil mixture. Cover tightly with aluminum foil and roast for 10 minutes. Remove foil and drizzle 2 tablespoons vegetable oil evenly over wedges. Return cabbage to oven and roast, uncovered, until cabbage is tender and sides touching sheet are well browned, 12 to 15 minutes.

Meanwhile, heat remaining 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add 2 minced garlic cloves, 2 teaspoons grated ginger, and remaining 1 teaspoon curry powder and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Add 2 undrained cans chickpeas and their liquid and 10 ounces halved grape tomatoes and bring to simmer. Cook, stirring frequently, until tomatoes begin to break down and mixture has thickened slightly, 7 to 9 minutes.

Divide cabbage among individual plates and spoon chickpea mixture over top. Sprinkle with ¼ cup chopped fresh cilantro and serve.