Coconut Braised Cabbage (Printable version)

Cabbage braised in coconut milk with turmeric, cumin, and ginger. Vegan and gluten-free.

# 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 and Aromatics

05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili flakes
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon fine sea salt

→ Liquids

10 - 1 can (13.5 fl oz) 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

# How-To Steps:

01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the sliced onions and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Sprinkle in the turmeric, cumin, chili flakes, and black pepper; sauté for 30 seconds to activate and release their essential oils.
05 - Add the sliced cabbage and salt. Toss well to coat the cabbage evenly in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine all ingredients.
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 flakes as needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Advice:

01 -
  • It transforms inexpensive cabbage into something luxurious and crave-worthy without any fancy techniques.
  • The coconut milk and warm spices create a silky, fragrant sauce that clings to every tender shred.
  • It comes together in one pan with minimal cleanup and works beautifully as a side or a light main over rice.
02 -
  • Don't skip blooming the spices in the oil, it makes all the difference between flat flavor and something deeply aromatic and layered.
  • Use full-fat coconut milk, the light version won't give you the same creamy, luxurious texture that makes this dish so comforting.
  • Taste before serving because cabbage varies in water content and you might need a pinch more salt to bring everything into balance.
03 -
  • Use only the thick coconut cream from the top of the can if you want an extra rich, restaurant-style sauce that coats every piece of cabbage.
  • Slice the cabbage as thinly as possible so it cooks evenly and becomes melt-in-your-mouth tender without any tough bits.
  • Toast your own coconut flakes in a dry pan for garnish, it takes two minutes and adds a nutty crunch that store-bought versions can't match.
Return