Coconut Braised Cabbage (Printable View)

Creamy coconut milk and warm spices transform cabbage into a rich, comforting side dish perfect with rice or curries.

# 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
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

# How to Make It:

01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add sliced onions and cook for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Sprinkle turmeric, cumin, chili flakes, and black pepper into the mixture; sauté for 30 seconds to release essential oils and enhance flavor.
05 - Add sliced cabbage and salt; toss thoroughly to distribute spices and aromatics evenly throughout.
06 - Pour coconut milk and vegetable broth over cabbage and stir until well combined.
07 - 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.
08 - Remove lid and cook uncovered for 3 to 5 minutes to thicken the sauce slightly if desired.
09 - Taste the dish and adjust seasoning with additional salt or chili flakes as needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Tips:

01 -
  • It turns boring cabbage into something creamy and luxurious without any dairy or heavy cream.
  • The whole thing cooks in one pot, so cleanup is easy and you can walk away while it simmers.
  • It works as a side dish, a rice topper, or even a light main if you add chickpeas or tofu.
  • The spices are forgiving, so you can adjust heat and flavor to whatever you're craving that day.
02 -
  • Don't skip blooming the spices in the oil, because that's when they release their flavor and stop tasting dusty or raw.
  • If your coconut milk separates in the can, just whisk it together before adding it to the pan so the sauce stays smooth.
  • Covering the pan while braising traps steam and helps the cabbage cook evenly without drying out or burning on the bottom.
03 -
  • Use the thick cream from the top of the coconut milk can for an extra luxurious sauce, and save the watery part for smoothies.
  • If you want more color and nutrition, stir in a handful of chopped tomatoes or red bell pepper along with the cabbage.
  • Toast your coconut flakes in a dry skillet for a minute before garnishing, it makes them taste nutty and way more interesting.
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