Coconut Braised Cabbage (Print View)

Tender cabbage simmered in creamy coconut milk with turmeric, cumin, and ginger for a comforting vegan side.

# Components:

→ 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
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

# 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 Advice:

01 -
  • It's ready in under 40 minutes, which means weeknight dinners become instantly more interesting.
  • The creamy coconut sauce makes even people skeptical about cabbage ask for seconds.
  • Naturally vegan and gluten-free, so it fits almost any table without fuss or apologies.
02 -
  • Don't skip the spice-blooming step—rushing past those 30 seconds of sizzle means missing the aromatic transformation that makes this dish special.
  • Slice your cabbage as thin as you can manage, because thin pieces cook evenly and become silky rather than crunchy or stringy.
03 -
  • Toasted coconut flakes aren't just decoration—toast them yourself in a dry pan for 2 to 3 minutes and you'll understand why the extra step matters.
  • If your sauce feels too thin after cooking, uncover the pan and let it simmer for a few extra minutes; the coconut milk will reduce and thicken naturally.
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