Coconut Braised Cabbage (Print Version)

Creamy coconut milk and warm spices create a rich, comforting cabbage side dish that pairs with rice or curries.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), 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

# 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 and translucent.
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 release aromatic compounds.
05 - Add the sliced cabbage and salt. Toss thoroughly to coat all cabbage pieces evenly in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir well to combine all ingredients.
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 turns an inexpensive vegetable into something that tastes like it came from a restaurant kitchen.
  • The creamy coconut and warm spices make it comforting enough to eat on its own with just rice.
02 -
  • Don't rush the onion step, letting them soften properly makes the whole dish sweeter and more balanced.
  • If your coconut milk is separated in the can, just stir it well before adding, or use only the thick cream for extra richness.
03 -
  • Use a wide, shallow pan instead of a deep pot so the cabbage cooks more evenly and the sauce reduces nicely.
  • Toast your coconut flakes in a dry skillet for just a minute or two before garnishing, it makes them golden and fragrant.
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