Save My neighbor brought this to a potluck last spring, and I stood at the table loading my plate twice before asking what made it so creamy. She laughed and said it was just cabbage and a can of coconut milk. I went home that night and pulled out a head of cabbage I'd been ignoring in the crisper. Twenty minutes later, my kitchen smelled like a street market in Bangkok, and I was eating straight from the pan with a wooden spoon.
I made this for a friend who swore she hated cabbage, mostly because I wanted to prove her wrong. She ate two servings and texted me the next morning asking for the recipe. Now she makes it every week and swears the turmeric is the secret. I think its just the coconut milk doing all the heavy lifting, but I let her believe what she wants.
Ingredients
- Green cabbage: Choose a firm head with tight leaves, and slice it thin so it cooks down into silky ribbons that soak up all the coconut.
- Yellow onion: The sweetness balances the earthy cabbage and becomes almost jammy as it simmers in the sauce.
- Garlic and ginger: Fresh is essential here because they create the aromatic backbone that makes the whole dish smell like comfort.
- Turmeric and cumin: These warm spices bloom in the oil and give the cabbage a golden color and deep, toasty flavor.
- Chili flakes: Optional, but a pinch adds just enough heat to keep things interesting without overpowering the creamy base.
- Black pepper and sea salt: Season generously because cabbage needs more salt than you think to bring out its natural sweetness.
- Full-fat coconut milk: Don't use the light version, the richness is what makes this dish feel luxurious and velvety.
- Vegetable broth: Thins out the coconut milk just enough so it coats every piece of cabbage without turning into soup.
- Coconut oil: It reinforces the coconut flavor, but any neutral oil works if you want a milder taste.
- Cilantro and toasted coconut: Fresh herbs and a little crunch on top make it look like you tried harder than you did.
Instructions
- Warm the pan:
- Heat the coconut oil in a large skillet over medium heat until it shimmers and smells faintly tropical. You want the pan hot enough to sizzle the onions but not so hot they burn.
- Soften the onions:
- Add the sliced onions and cook for 3 to 4 minutes, stirring occasionally, until they turn translucent and just start to brown at the edges.
- Wake up the aromatics:
- Stir in the garlic and ginger, letting them cook for about a minute until your kitchen smells so good you want to stand there and breathe it in.
- Bloom the spices:
- Sprinkle in the turmeric, cumin, chili flakes, and black pepper, stirring constantly for 30 seconds until the spices darken slightly and release their oils.
- Add the cabbage:
- Toss in the sliced cabbage along with the salt, mixing everything together so the cabbage gets coated in the golden, fragrant spice mixture. It will look like a mountain at first, but it shrinks fast.
- Pour in the liquids:
- Add the coconut milk and vegetable broth, stirring to combine and scraping up any bits stuck to the bottom of the pan.
- Simmer covered:
- Bring everything to a gentle simmer, then cover the pan and lower the heat. Let it cook for 15 to 18 minutes, stirring once or twice, until the cabbage is meltingly tender and the sauce has thickened.
- Thicken uncovered:
- Take off the lid and let it bubble gently for another 3 to 5 minutes if you want a thicker, creamier sauce that clings to the cabbage.
- Adjust the seasoning:
- Taste and add more salt or chili if needed. Cabbage can be bland, so don't be shy.
- Garnish and serve:
- Transfer to a serving dish and sprinkle with chopped cilantro and toasted coconut flakes for a little color and crunch.
Save The first time I served this at a dinner party, someone asked if I'd ordered takeout and just plated it nicely. I took it as the highest compliment. We ended up eating it over jasmine rice with grilled chicken, and everyone went quiet for a few minutes, which is how you know a dish works. One friend even asked to take the leftovers home, which never happens at my house.
What to Serve It With
This cabbage is creamy and rich enough to stand on its own, but it really shines next to something with a little char or crunch. I love it with jasmine or basmati rice to soak up the sauce, or piled on top of a baked sweet potato for an easy weeknight dinner. It also pairs beautifully with grilled chicken, roasted salmon, or any kind of curry that needs a mellow, coconutty side to balance the heat.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the next day once the spices have had time to settle. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, stirring until it's warmed through. I don't recommend freezing it because the coconut milk can separate and turn grainy when thawed, though it's still edible if you stir it well.
Simple Swaps and Tweaks
If you don't have green cabbage, savoy or napa cabbage work just as well and cook down even faster. You can swap the coconut milk for cashew cream if you're avoiding coconut, though you'll lose that tropical sweetness. For a little brightness, squeeze half a lime over the top just before serving, it cuts through the richness and makes everything taste more alive.
- Add a handful of spinach or kale in the last few minutes for extra greens.
- Stir in a spoonful of red curry paste with the spices for deeper, smokier heat.
- Top with fried shallots or crispy chickpeas instead of toasted coconut for a savory crunch.
Save This is the kind of dish that makes you feel like a better cook than you are, mostly because it's so simple but tastes like you spent hours on it. Keep a can of coconut milk in the pantry and a head of cabbage in the fridge, and you'll always have something warm and satisfying to fall back on.
Common Recipe Questions
- → Can I use a different type of cabbage?
Yes, savoy cabbage or napa cabbage work well as substitutes for green cabbage. They have a more delicate texture and will cook slightly faster.
- → How can I make this dish spicier?
Increase the chili flakes to 1 teaspoon or add a sliced fresh chili pepper when sautéing the aromatics. You can also drizzle with chili oil before serving.
- → Can I make this ahead of time?
Absolutely. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.
- → What can I serve this with?
This pairs beautifully with steamed jasmine rice, quinoa, grilled chicken, fish, tofu, or as a side to any curry. It also works well as a topping for baked sweet potatoes.
- → Can I use light coconut milk instead of full-fat?
You can, but the dish will be less creamy and rich. For best results, use full-fat coconut milk or even just the thick cream from the top of the can.
- → How do I prevent the cabbage from becoming too mushy?
Keep the heat at a gentle simmer and check for doneness after 15 minutes. The cabbage should be tender but still hold its shape. Avoid overcooking.