Coconut Braised Cabbage (Printer-friendly)

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

# What You'll 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 and 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 Make It:

01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the sliced onions and sauté for 3 to 4 minutes until softened.
03 - Stir in the minced garlic and grated 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.
05 - Add the sliced cabbage and salt. Toss well to coat the cabbage in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine.
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 like you put in way more effort than you did.
  • The coconut milk makes everything creamy without any dairy, and the spices give it warmth that feels like a hug in a bowl.
  • You can make it on a weeknight with ingredients you probably already have, and it goes with practically everything.
02 -
  • If you skip blooming the spices in the oil, the flavor will be flat and one-dimensional, those 30 seconds make all the difference.
  • Do not rush the braising, the cabbage needs time to break down and absorb the coconut milk, so keep the heat low and let it do its thing.
03 -
  • Use the thick cream from the top of the coconut milk can if you want an even richer, more indulgent result.
  • Toast your coconut flakes in a dry pan for just a minute or two, they go from pale to golden fast and add so much more flavor when they are crispy.
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