Coconut Braised Cabbage (Printer-Friendly)

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 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 - 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 Prepare:

01 - Heat coconut oil in a large deep skillet or Dutch oven over medium heat. Add the onions and sauté for 3 to 4 minutes until softened.
02 - Stir in the garlic and ginger; cook for 1 minute until fragrant. Sprinkle in the turmeric, cumin, chili flakes, and black pepper; sauté for 30 seconds to bloom the spices.
03 - Add the sliced cabbage and salt. Toss well to coat the cabbage in the spices and aromatics.
04 - Pour in the coconut milk and vegetable broth. Stir to combine. 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.
05 - Remove the lid and cook uncovered for 3 to 5 minutes to thicken the sauce slightly, if desired.
06 - Taste and adjust seasoning with more salt or chili if needed. Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Advice:

01 -
  • It makes an entire head of cabbage taste creamy, luxurious, and deeply satisfying without any dairy or heavy technique.
  • The whole thing comes together in one pan with minimal prep and fills your kitchen with the kind of smell that makes people wander in asking what's for dinner.
02 -
  • Don't skip blooming the spices in the oil, even for just 30 seconds, because that's where the depth of flavor really starts to build.
  • If your coconut milk separates in the can, just stir it back together before adding, or use only the thick cream on top if you want an extra rich finish.
03 -
  • Always taste the sauce before serving and adjust the salt, because coconut milk can dull seasoning more than you expect.
  • If you want a thicker, richer sauce, use only the cream from the top of the coconut milk can and skip the broth entirely.
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