Coconut Braised Cabbage (Printable Version)

Tender cabbage braised in creamy coconut milk with warm spices. Comforting, vegan, and pairs perfectly with rice.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and thinly sliced
02 - 1 medium yellow onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated

→ Spices & Aromatics

05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili flakes, optional, adjust to taste
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon fine sea salt, plus more to taste

→ Liquids

10 - 1 can (13.5 fluid ounces) full-fat coconut milk
11 - 1/2 cup vegetable broth or water
12 - 1 tablespoon coconut oil or neutral oil

→ Garnish

13 - 2 tablespoons fresh cilantro or parsley, chopped
14 - 1 tablespoon toasted coconut flakes, optional

# Directions:

01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the onions and sauté for 3 to 4 minutes until softened.
03 - Stir in the garlic and ginger; cook for 1 minute until fragrant.
04 - Sprinkle in the turmeric, cumin, chili flakes, and black pepper; sauté for 30 seconds to bloom the spices.
05 - Add the sliced cabbage and salt. Toss well to coat the cabbage in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine.
07 - Bring to a gentle simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until the cabbage is very tender and silky.
08 - Remove the lid and cook uncovered for 3 to 5 minutes to thicken the sauce slightly, if desired.
09 - Taste and adjust seasoning with more salt or chili, if needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Tips:

01 -
  • It transforms an everyday vegetable into something creamy and luxurious without dairy or complicated techniques.
  • The whole thing comes together in one pan, which means less cleanup and more time to actually enjoy dinner.
  • It's vegan and gluten-free but tastes rich enough that no one asks what's missing.
  • Leftovers somehow taste even better the next day when the flavors have melded overnight.
02 -
  • Don't skip the step of blooming the spices in the oil, it makes all the difference between flat and fragrant.
  • If your coconut milk separates in the can, just whisk it together before adding, or use only the thick cream for an even richer result.
  • Taste before serving, cabbage really benefits from a generous hand with salt and a final squeeze of lime if you have it.
03 -
  • Shake the can of coconut milk before opening to make sure the cream and liquid are well combined.
  • If you want deeper flavor, let the cabbage caramelize slightly before adding the liquids by cooking it uncovered for a few extra minutes.
  • Always taste at the end, a small squeeze of lime or a pinch of sugar can balance the flavors if something feels off.
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