Coconut Braised Cabbage (Print Version)

Creamy coconut milk and warm spices transform cabbage into a rich, comforting side dish perfect for any meal.

# 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 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 Make It:

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 and translucent.
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 and deepen their flavors.
05 - Add the sliced cabbage and salt. Toss well to coat the cabbage thoroughly in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine all ingredients evenly.
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 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 a budget-friendly head of cabbage into something luxurious enough to serve at a dinner party.
  • The coconut milk becomes silky and almost sauce-like, clinging to every tender ribbon of cabbage.
  • Warm spices make your kitchen smell like you've been cooking all day, even though it takes under 40 minutes.
  • It's naturally vegan and gluten-free, so nearly everyone at the table can enjoy it without substitutions.
02 -
  • Don't rush the initial sauté of onions and spices, those few extra minutes build layers of flavor that you can't get back later.
  • If your coconut milk separates in the can, whisk it smooth before adding it to the pan so the sauce stays creamy and uniform.
  • Cabbage releases water as it cooks, so if the sauce seems thin at first, just let it simmer uncovered for a few minutes at the end.
  • Taste before serving because cabbage really soaks up salt, and you may need to add more than the recipe suggests depending on your broth.
03 -
  • Use a Dutch oven if you have one, it holds heat evenly and helps the cabbage braise more gently without scorching.
  • If you like a bit of char, sauté the cabbage uncovered for a few minutes before adding the liquids to develop some caramelized edges.
  • Always taste the coconut milk before using it, sometimes canned versions vary in sweetness and you may want to adjust the salt accordingly.
  • Don't skip the toasted coconut flakes if you have them, that little bit of texture makes the dish feel restaurant-quality.
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