Coconut Braised Cabbage (Printable)

Tender cabbage braised in creamy coconut milk with warm spices - a comforting vegan side dish in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 32 oz), 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, adjust to taste
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon fine sea salt, plus more to taste

→ Liquids

10 - 13.5 fluid ounces full-fat coconut milk, 1 can
11 - 4 fluid ounces 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 Make It:

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 and translucent.
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 bloom the spices and release their essential oils.
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 more salt or chili flakes as needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Suggestions:

01 -
  • It turns inexpensive cabbage into something that tastes rich and indulgent without any cream or cheese.
  • The whole dish comes together in one pan with barely any chopping, perfect for weeknights when youre too tired to think.
  • It reheats beautifully and actually tastes better the next day once the flavors settle in.
02 -
  • Don't skip blooming the spices in the oil, that 30 seconds is what transforms them from dusty powder into something warm and fragrant.
  • If your cabbage releases a lot of water, just cook it uncovered a bit longer until the sauce reduces and clings instead of pooling.
  • Taste before serving because cabbage always needs more salt than you expect, especially with all that creamy coconut.
03 -
  • Use the thick cream from the top of the coconut milk can if you want an even richer, more luxurious sauce.
  • Don't crowd the pan, if your skillet is too small, the cabbage will steam instead of braise and you'll lose that silky texture.
  • Let the dish rest for five minutes before serving so the sauce thickens up and clings to every ribbon of cabbage.
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