Coconut Braised Cabbage (Printable)

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

# 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 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

# How To:

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 release their flavors.
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 thoroughly.
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 Tips:

01 -
  • It turns an inexpensive vegetable into something luxurious and satisfying without any fuss.
  • The spices bloom beautifully in coconut oil and coat every ribbon of cabbage with flavor.
  • It works as a side dish, a topping, or even a light main when you need something nourishing and easy.
02 -
  • Don't skip blooming the spices in oil, it transforms their flavor from flat to fragrant and makes all the difference.
  • If your coconut milk separates, just stir it well before adding, it will come together as it heats.
  • Taste before serving because cabbage can be bland without enough salt, and this dish really needs it.
03 -
  • Use the thick cream from the top of the coconut milk can for an even richer sauce that coats the cabbage like velvet.
  • Let the cabbage cook low and slow, rushing it means it won't get tender or absorb all that flavor.
  • Always taste and adjust at the end, a little extra salt or a pinch of sugar can balance everything perfectly.
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