Coconut Braised Cabbage (Print Version)

Creamy coconut milk and warm spices transform cabbage into a rich, comforting side dish in just 35 minutes.

# What You'll Need:

→ 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
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon fine sea salt, plus more to taste

→ Liquids

10 - 1 can (13.5 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, optional

# How to Prepare:

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 release their aromatic oils.
05 - Add the sliced cabbage and salt. Toss thoroughly to coat the cabbage evenly with spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir well 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 the braised cabbage and adjust seasoning with additional 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 turns inexpensive cabbage into something luxurious and crave-worthy without any fuss.
  • The coconut milk makes everything silky and comforting, like a hug in a bowl.
  • You can throw it together on a weeknight and still feel like you cooked something special.
  • It's naturally vegan and gluten-free, so it works for nearly everyone at the table.
02 -
  • Don't skip blooming the spices in the oil, it's the difference between flat flavor and something that tastes alive.
  • If your coconut milk is separated in the can, just stir it back together, or use only the thick cream on top for an even richer dish.
  • Taste before serving because different brands of coconut milk and broth have varying salt levels.
03 -
  • Slice the cabbage as thin as you can manage, it cooks faster and absorbs the coconut milk better.
  • If the sauce looks too thin, just keep cooking uncovered until it clings to the cabbage the way you like.
  • Fresh ginger makes all the difference here, the jarred stuff just doesn't have the same bright, spicy kick.
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