Coconut Braised Cabbage (Printable)

Creamy coconut milk and warm spices create a rich, silky side dish that transforms humble cabbage into comfort food.

# What you need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lb), 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 tsp ground turmeric
06 - 1 tsp ground cumin
07 - 1/2 tsp chili flakes, optional, adjust to taste
08 - 1/2 tsp black pepper
09 - 3/4 tsp 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 tbsp coconut oil or neutral oil

→ Garnish

13 - 2 tbsp fresh cilantro or parsley, chopped
14 - 1 tbsp toasted coconut flakes, optional

# Directions:

01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the onions and sauté for 3–4 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 15–18 minutes, stirring occasionally, until the cabbage is very tender and silky.
08 - Remove the lid and cook uncovered for 3–5 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 makes cabbage taste luxurious without any dairy or complicated steps.
  • The whole dish comes together in one pan with pantry staples you probably already have.
  • Leftovers get even better as the spices bloom overnight in the fridge.
02 -
  • Dont skip blooming the spices in oil, it transforms them from dusty to fragrant and alive.
  • If your coconut milk is watery, scoop the thick cream from the top of the can for a richer sauce.
  • Covering the pan while simmering is key, it steams the cabbage into silky submission without drying out.
03 -
  • Use a sharp knife or mandoline to slice the cabbage thinly and evenly so it cooks at the same rate.
  • Toast your own coconut flakes in a dry skillet for 2 minutes, they smell amazing and taste so much better than store bought.
  • If you like more sauce, double the coconut milk and broth, it makes the dish even more luscious and great for spooning over grains.
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