Coconut Braised Cabbage (Printable)

Tender cabbage braised in coconut milk with turmeric, cumin, and ginger. Vegan and gluten-free.

# Ingredient List:

→ 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 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 Make:

01 - Heat coconut oil in a large deep skillet or Dutch oven over medium heat. Add sliced onions and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Sprinkle in turmeric, cumin, chili flakes, and black pepper. Sauté for 30 seconds to activate the spices.
03 - Add sliced cabbage and salt to the skillet. Toss thoroughly to coat all cabbage pieces evenly with the spices and aromatics.
04 - Pour in coconut milk and vegetable broth. Stir well to combine all ingredients evenly.
05 - Bring mixture to a gentle simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until cabbage is very tender and silky.
06 - Remove lid and cook uncovered for 3 to 5 minutes to thicken the sauce slightly if desired. Taste and adjust seasoning with additional salt or chili flakes as needed.
07 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes before serving.

# Expert Hints:

01 -
  • It turns inexpensive cabbage into something silky and indulgent without any dairy or fuss.
  • The spices bloom in coconut oil and perfume your whole kitchen with warmth.
  • It works as a side dish, a curry base, or even a simple dinner over rice.
02 -
  • Don't skip blooming the spices in oil, that 30 seconds unlocks all their flavor and prevents them from tasting raw.
  • If your coconut milk separates, just stir it back together as it heats, it will emulsify beautifully once simmering.
  • Resist the urge to cook on high heat, low and slow is what makes the cabbage melt into creamy tenderness.
03 -
  • Slice the cabbage as thin as you can manage, it cooks faster and absorbs more of the creamy sauce.
  • If the sauce reduces too much, add a splash of broth or water and stir, it comes back to life instantly.
  • Make a double batch, this reheats so well that you'll want it on hand all week.
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