Coconut Braised Cabbage (Printable Version)

Tender cabbage braised in coconut milk with turmeric, cumin, and ginger. Rich, comforting, and completely vegan.

# What You 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 fl oz) 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

# Step-by-Step Directions:

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.
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.
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, if needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Advice:

01 -
  • It turns an everyday vegetable into something creamy, fragrant, and completely crave-worthy without any fuss.
  • The coconut milk makes everything taste luxurious, but it's still light enough to eat with nearly anything.
  • You can have it on the table in half an hour, and it tastes like you spent all afternoon in the kitchen.
02 -
  • Don't skip blooming the spices in the oil, that 30 seconds is what turns them from dusty powder into something alive and aromatic.
  • If your coconut milk separates in the can, just stir it back together, or use only the thick cream on top for an even richer dish.
  • Cabbage releases water as it cooks, so if your sauce looks too thin at first, just let it simmer uncovered for a few extra minutes.
03 -
  • Slice the cabbage as thin as you can manage, it cooks faster and absorbs the sauce more evenly.
  • Let the dish rest for five minutes off the heat before serving, the flavors settle and the sauce thickens just a bit more.
  • Always taste before you plate, a little extra salt or a squeeze of lime can make all the difference.
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