Coconut Braised Cabbage (Print View)

Creamy coconut milk and warm spices transform cabbage into a rich, comforting side dish in just 35 minutes.

# Components:

→ 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 & 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

→ 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

# 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 and translucent.
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 release their essential oils.
05 - Add the sliced cabbage and salt. Toss thoroughly to coat the cabbage in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine all components evenly.
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 additional salt or chili flakes as needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Advice:

01 -
  • It transforms ordinary cabbage into something silky and rich without any cream or butter, which feels like getting away with something.
  • The whole thing comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours on it.
  • It's naturally vegan and gluten-free, so you can serve it confidently to anyone without the usual dietary juggling.
02 -
  • Don't skip the step of blooming your spices in the hot oil—it's the difference between flat-tasting and deeply flavorful, and it only takes 30 seconds.
  • Full-fat coconut milk is non-negotiable here; lite versions will leave you with something thin and one-dimensional instead of silky and rich.
  • The cabbage will release liquid as it cooks, so if your sauce seems watery at the end, those few minutes of uncovered simmering are your friend.
03 -
  • If you want extra richness, use only the thick coconut cream that settles at the top of the can instead of shaking the whole can before opening.
  • Cook this the day before if you have the chance—the flavors deepen and mellow overnight, and you just need to gently reheat it.
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