Coconut Braised Cabbage (Print-Friendly)

Rich, comforting braised cabbage made with creamy coconut milk and warm spices. An easy, vegan, gluten-free side for any meal.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (approximately 2 pounds), 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, plus additional to taste

→ Liquids

10 - 1 can (13.5 ounces) full-fat coconut milk
11 - 1/2 cup vegetable broth or water
12 - 1 tablespoon coconut oil or neutral cooking oil

→ Garnish

13 - 2 tablespoons fresh cilantro or parsley, chopped
14 - 1 tablespoon toasted coconut flakes

# Cooking Steps:

01 - Warm coconut oil in a large, deep skillet or Dutch oven over medium heat until shimmering.
02 - Add sliced onions to the hot pan and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Sprinkle turmeric, cumin, chili flakes, and black pepper into the pan; sauté for 30 seconds to release their essential oils and enhance flavor.
05 - Add sliced cabbage and sea salt to the pot. Toss thoroughly to ensure every piece is evenly coated with the spice mixture.
06 - Pour in coconut milk and vegetable broth. Stir well to combine all ingredients and distribute the seasoning.
07 - Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 15 to 18 minutes, stirring occasionally, until cabbage becomes very tender and silky.
08 - Remove lid and continue cooking uncovered for 3 to 5 minutes to allow the sauce to thicken slightly, if a richer consistency is desired.
09 - Sample the dish and adjust seasoning with additional salt or chili flakes according to personal preference.
10 - Transfer to a serving bowl and sprinkle generously with chopped fresh cilantro and toasted coconut flakes.

# Expert Tips:

01 -
  • The humblest vegetable transforms into something luxurious with just pantry ingredients
  • It keeps getting better over a few days, making it perfect for meal prep or unexpected leftovers
  • The gentle heat from chili flakes warms you from the inside without overwhelming the delicate coconut flavor
02 -
  • The cabbage will shrink dramatically as it cooks, so don't worry if it looks like too much at first.
  • If the sauce looks too thick, add a splash more broth. Too thin? Let it simmer uncovered a bit longer.
  • This dish actually improves overnight as the cabbage continues to absorb the spiced coconut milk.
03 -
  • Take the thick cream from the top of the coconut milk can and use it for extra richness.
  • A squeeze of fresh lime right before serving adds brightness that cuts through the coconut.
  • Green cabbage works beautifully, but savoy cabbage's crinkly leaves catch even more sauce.
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