Coconut Braised Cabbage (Printable Version)

Creamy coconut milk and warm spices transform cabbage into a rich, comforting vegan side dish.

# What You 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 sliced onions and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Sprinkle in turmeric, cumin, chili flakes, and black pepper; sauté for 30 seconds to activate the spice flavors.
05 - Add sliced cabbage and salt. Toss thoroughly to coat the cabbage evenly in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine all ingredients.
07 - Bring to a gentle simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until the cabbage becomes 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 the dish 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 inexpensive cabbage into something luxurious and comforting without any fuss.
  • The creamy coconut sauce clings to every strand, making even cabbage skeptics come back for seconds.
  • Its vegan and gluten-free but tastes rich enough that no one will ever notice or care.
  • You can make it in one pot with ingredients you probably already have on hand.
02 -
  • Don't rush the initial sauté of the onions, garlic, and ginger, that's where all the flavor starts.
  • If your coconut milk separates, don't panic, just stir it well and it will come together as it simmers.
  • Taste before serving because different brands of coconut milk and broth have varying salt levels.
03 -
  • Use only the thick coconut cream from the top of the can if you want an ultra-rich, restaurant-style sauce.
  • Toast your coconut flakes in a dry pan until golden, it only takes a minute but makes a huge difference in flavor and texture.
  • If you like things spicy, add a sliced fresh chili along with the garlic and ginger for a slow-building heat.
Go Back