Coconut Braised Cabbage (Printable)

Tender cabbage braised in coconut milk with turmeric, cumin, and ginger for a rich, comforting vegan side dish.

# 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 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

# How-To Steps:

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 flakes, if 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 creamy and indulgent without any dairy.
  • The whole dish comes together in one pan with minimal cleanup, which is perfect for weeknights.
  • It pairs beautifully with almost anything, from plain rice to roasted chicken or spicy curries.
02 -
  • Do not skip blooming the spices in the oil, this step unlocks their full flavor and makes all the difference.
  • If your coconut milk separates in the can, whisk it together before adding it to the pan for a smooth, creamy texture.
  • Stir the cabbage occasionally while it braises to prevent sticking and ensure even cooking.
03 -
  • Slice the cabbage as thin as possible so it absorbs the coconut milk and spices evenly, making every bite tender and flavorful.
  • Toast your own coconut flakes in a dry skillet for a minute until golden, it adds a nutty depth that store-bought versions often lack.
  • If you love heat, add a fresh sliced chili along with the garlic and ginger for a bolder kick.
Return